Baileys And Dulce De Leche Cheesescake
No oven, easy and maybe de most delicious cheesecake ever.
Ingredients
- 150 ml Baileys
- 200 gr double cream
- 500 gr cream cheese
- 250 gr mascarpone cheese
- 300 gr dulce de leche
- 140 gr icing sugar
- 1 teaspoon vanilla essence
- 1 tbsp maple syrup
- 150 gr spreadable butter
- ¼ teaspoon xanthan gum
- 2 saachets unflavored gelatin
- 1 pack digestive cookies
- 1 cup chocolate shavings
- Chocolate sauce or caramel sauce (optional for decoration)
Instructions
- Base:Grind the cookies finely and mix with the melted butter and maple syrup. Note: The amount of butter and syrup may vary depending on the type of cookies used. Add the butter gradually until you achieve a consistency similar to wet sand that holds its shape when pressed.Use spreadable butter for the base, as it makes cutting and serving easier later on.1 tbsp maple syrup, 1 pack digestive cookies, 150 gr spreadable butter
- Line a cake pan with baking paper and press the cookie mixture evenly into the pan using your hands and the back of a spoon.
- Cream:Beat the double cream with xanthan gum, vanilla essence, and icing sugar until it reaches a very solid consistency.200 gr double cream, 140 gr icing sugar, 1 teaspoon vanilla essence, ¼ teaspoon xanthan gum
- Add the cream cheese, mascarpone cheese, Baileys, and dulce de leche. Mix on low speed until well combined.150 ml Baileys, 500 gr cream cheese, 250 gr mascarpone cheese, 300 gr dulce de leche
- Add the chocolate shavings (or chocolate chips).1 cup chocolate shavings
- Dissolve the gelatin in a small amount of hot water until fully dissolved. Strain and add to the cream mixture while beating on medium speed. Ensure to scrape down the sides of the bowl with a rubber spatula for an even mix.2 saachets unflavored gelatin
- Pour the cream mixture over the cookie base in the pan.
- Assembly and Decoration:Tap the cheesecake gently on the table to settle the mixture and release any air bubbles.
- To decorate, drizzle chocolate or caramel sauce in spiral circles over the top of the cheesecake. Use toothpicks to create a decorative pattern.Chocolate sauce or caramel sauce
- Refrigerate for at least 12 hours.
- Enjoy!
Video
Notes
- You can add additional toppings like more dulce de leche, whipped cream, chocolate shavings, or white chocolate.
- 150 milliliters of Baileys may be a little strong for some people. If you want a firmer cheesecake you can add a little more gelatin. but it is not necessary.
- Before removing it from the pan, use a knife dipped in very hot water to scrape the sides of the pan.
- If you prefer a lighter cheesecake you can remove a little of the Baileys, in which case you should add half of the xanthan gum.