This cake is for adults only. It consists of layers that are very different in taste and texture, but complement each other perfectly.
The bottom layer of cookies is dryish, crumbly, with a strong aroma of butter. In the middle is a layer of baked cottage cheese. It is dense and sour. On top there is a delicate and airy layer of mousse, which not only has a wonderful aroma, but also a pleasant taste.
This cheesecake definitely needs to sit for a while. Immediately after the mousse hardens, the alcoholic bitterness is clearly felt, but after infusion, the bitterness goes away, and only the exceptionally tasty aroma of liqueur remains.
COMPOUND
THE BASIS
180g sugar cookies, 100g butter
FILLING
400g cottage cheese or cream cheese, 0.5 cups sugar (100g), 2 eggs
MOUSSE
200g fat 33~35% cream, 70~80g Baileys liqueur, 150g milk, 2 teaspoons instant coffee, 6g gelatin (2/3 sachet), 1/4 cup powdered sugar (50g)
The basis
Grind the cookies into fine crumbs.
Cookies can be crushed with a masher or placed in a thick plastic bag and rolled out with a rolling pin.
Melt butter and mix with cookies.
Cover the inside of a mold d=22cm with foil so that the ends hang out.
Pour the cookies into the mold. Use a tablespoon or potato masher to even out and compact the crumbs.
Filling
Bring cottage cheese (or cream cheese) to room temperature.
To reduce the time, the cottage cheese can be heated in the microwave.
Using a spoon, stir sugar and eggs into the cottage cheese.
There is no need to beat the mixture, otherwise it will become oversaturated with air and the curd will swell and burst during baking.
Place the curd filling on the base.
Preheat the oven to t=200~220°C.
Place the cheesecake pan in it for 7~10 minutes - the curd top should set but remain light.
Place a sheet of foil on top of the pan and reduce the oven temperature to t=160~170°C.
Bake for 25~30 minutes.
The cheesecake is ready if the center ripples slightly when shaken and the edges are still.
Leave the finished pie for 1 hour in the oven, turned off.
As it cools, the curd will finally cook and the center will stop shaking.
Remove the cheesecake from the oven, cover the top with a kitchen towel and cool to room temperature.
Mousse
Soak gelatin in 100 grams of cold milk.
Heat the remaining 50 grams of milk and dissolve the coffee.
Stir the swollen gelatin into the resulting hot coffee. Gelatin should completely dissolve. If the gelatin remains in grains, then place the cup of coffee in a bowl of boiling water and bring until the gelatin dissolves.
Add Baileys liqueur.
Then put a cup of coffee in cold water and wait for the coffee to thicken and take the form of jelly.
While the coffee is cooling, whip the cold cream until stiff, and then stir the powdered sugar into the whipped cream.
Place thickened coffee into the cream and stir with smooth movements until the color is uniform.
Spread the mousse over the cooled cheesecake.
Smooth the top with a hot, wet spoon.
Place in the refrigerator until the mousse hardens.
It is advisable to let the cheesecake sit for at least a day.
Remove the finished cheesecake from the pan by pulling the overhanging ends of the foil.
Carefully separate the foil and discard.
Place the cheesecake on a plate and decorate the sides if desired.
Cheesecake recipes (with baked goods):
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Baileys cake
The recipe is from the Internet and it has been with me for 7 (!) years. And now his finest hour has come - I prepared this cake for my Anniversary.
Help yourself! Dedicated to Baileys liqueur lovers!!!
eggs - 5 pcs.
Sugar - 200 g
Flour - 100 g
Corn starch - 50 g
Cocoa - 50 g (I took 30 g)
Baking powder - 1 tsp
Vanilla sugar - 1 p.
Salt - a pinch
To soak the cakes:
6 tbsp chilled strong coffee
6 tbsp Baileys liqueur
cream cheese – 250 g
Vanilla sugar - 2 p.
Baileys liqueur - 4 tbsp
Cream 38% – 250 ml
Powdered sugar - 1.5-2 tbsp (or to taste)
Strawberries or any fruit - optional.
Divide the eggs into whites and yolks.
Beat the whites with a pinch of salt and add 100 g of sugar. Beat.
Beat the yolks with 100 g of sugar and vanilla sugar until the sugar dissolves.
Gently mix the yolk mass into the whipped whites at low mixer speed.
Sift flour with starch, baking powder and cocoa. Stir and fold into the egg mixture.
Pour the dough into a springform pan lined with baking paper, diam. 26 cm and bake in a preheated oven at 180 C for 30 minutes. or until dry stick.
The biscuit turned out to be 6 cm high
Let the biscuit stand for a day, then cut it into 3 layers.
Prepare the cream.
Mix cream cheese with vanilla sugar and liqueur.
Whip the cream and add cream cheese to it. Lightly beat until smooth.
Soak the cakes in syrup and spread with cream.
I also cut the strawberries into slices and placed them between the cake layers.
Coat the top and sides of the cake with cream and decorate as desired.
I sprinkled cocoa.
The cake turned out very tasty, chocolate and liqueur.
I baked this cake at the beginning of the month on the occasion of my departure. I treated them to close relatives who gathered at the same table and had a great time that evening, I remember it now. But I only got to show it to you today, but I hope that the topic of cakes is always relevant to you and you decide to make this chocolate beauty.
I collected the recipe from the world bit by bit, changing the proportions, changing the ingredients and the method of preparing the cakes. I’ll tell you about everything, including the cream, which is known to many, I think, and whose name is on everyone’s lips. Overall, the process did not take very much time. I spent the whole day on the cake, but with breaks, of course. But this is the case with all cakes, I must tell you. The cakes always need to sit so that they can be easily cut, if necessary, the cream also needs to sit so that you can easily decorate the cakes with it. Then the cake needs to rest and only after all this can it be served. In general, the overall process is lengthy, but you definitely won’t have to hang around in the kitchen all the time, so there’s nothing to be afraid of here :) The result will live up to your expectations.
Let's start with the cream. I don’t know how Charlotte cream appeared, I have never read about its origin, but there is only one principle for preparing it. The cream is prepared without flour, it contains only butter, eggs and milk. It is clear that for sweetness we need to add sugar and vanilla, and if the cream is chocolate, then we will need cocoa. It also makes sense (and always!) to add some alcohol. You can add cognac if your cake is soaked in cognac, for example, or prepared with dried fruits. You can try adding rum, but in our case it’s the wonderful Baileys liqueur, a huge bottle of which haunted me for a long time, and which I’m gradually incorporating into different products.
The alcohol in the cream is needed to overcome the eggy taste of the cream. You may not find the cream to be that way, of course, but many people immediately feel the taste of eggs. If this doesn’t bother you, you don’t have to add anything, but I wouldn’t miss this chance and would definitely add a couple of tablespoons of something aromatic to the cream :)
The cream itself is custard, but without flour. In custard, the proportion is simple, there is an equal amount of everything. I think the proportions for the Charlotte cream are also determined, but I don’t know them accurately enough to measure everything down to the gram. I went to Irina Chadeeva’s blog and found her recipe for making the cream. When I began to read and study other sources, I realized that the principle is the same everywhere, and the amount of ingredients varies with a difference of 10 grams, no more.
When the cream has cooled, stood and infused, you can decorate the cake with it. The cream is easy to work with, but I didn’t want to draw roses with it, although the amount was enough for the cake that you see in the photographs.
The cake itself is 20 cm in diameter, with two layers, which you can divide into two more if you wish. I didn’t experiment with this because I wouldn’t say that the cakes were too thick, but they still rose well. I don’t want to talk too much about preparing the cakes, because everything is very easy and simple. We also add liqueur to them to enhance the taste. Don’t be alarmed by the fact that there is so much alcohol in the cake, believe me, you won’t smell it, there is no smell of alcohol, just a pleasant taste of Irish cream :)
I think questions may arise regarding the preparation of the cream, but don’t hesitate to ask. Please read the recipe card carefully first because I tried to describe the whole process in detail so that you have no doubts.
The decoration was a simple ganache of heavy cream and chocolate. And also chocolate chips. For ganache, the cream must be fat, at least 33%, so the question of whether it is possible to use some other kind, I think, disappears by itself. You often ask, so I’ll clarify. In order for the ganache to harden and be able to be applied to the cake in the future, you need heavy cream and chocolate, which should be about half as much as cream. And don't overcook the cream. As soon as they start to boil, the first bubbles appear on the surface, immediately remove from the stove.
