Baileys Cheesecake

Good Lord! How is it already the middle of December???? This month, hell, this YEAR has flown by at the speed of light. We've been here in Kamloops for 2 1/2 months already. Where has the time gone? I went to schedule a meeting at work today for next week, but next week is CHRISTMAS! Can you believe it?????

In case like me, you are totally unprepared for this holiday season, I'm here to rescue you with a totally easy and delicious and wonderful dessert.

It's not just cheesecake. It's Baileys Cheesecake!



For the base:

8oz Digestive biscuits (crushed)
4oz unsalted butter (a hard margarine can be substituted but do not use a soft margarine or the base will not hold together)

Filling:
8 oz Cream Cheese
8 oz Cottage Cheese
2 egg whites
Juice and rind of 1 lemon
240ml of Baileys
1/2 pint of double cream
4 oz Caster Sugar (normal granulated sugar can be used but must be put through a food processor to reduce the grain size first)
1 packet of gelatin or Agar Agar

Base: Line a 12inch round baking tin with tin foil using enough to fold over the top of the cheesecake once its done. In a saucepan, slowly melt the butter over a low heat and add the crushed digestive biscuits. Put mixture into the baking tin and chill in the fridge for at least an hour.

Filling: Beat egg whites until stiff, add the caster sugar and beat together then set to one side. Whip the cream and set to one side. Mix the cream cheese and cottage cheese together (the longer you beat these two together the smoother the cheesecake will be). Add to the cheese mixture the lemon juice and rind, the baileys and finally the gelatin (or Agar Agar). Fold in the whipped cream and egg whites (fold, don't mix). Pour the mixture onto the chilled biscuit base and leave in the fridge for three hours to set.

So. Good. And it just gets better after a couple of days in the fridge. The cottage cheese makes lighter in texture and taste (any maybe by a few calories too).

Thanks to Brenna and the good folks at Baileys for the heavenly recipe!