Baileys cheesecake

Baileys cheesecake

Total: 10 hr | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 451 kcal
, Fat: 25 g
, Carbohydrate: 44 g
, Protein: 7 g

This vegan cheesecake with Baileys Irish cream liqueur is one of the best cheesecakes I’ve ever eaten. The base is similar to shortbread and goes beautifully with the creamy cheesecake layer infused with a shot of Baileys. The cake is finished off with a decadent chocolate glaze.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

120 g white flour
40 g sugar
2 tsp baking powder
1 pinch salt
50 g margarine, cut into pieces, cold
2 tbsp oat drink

Mixture

400 g vanilla soya yoghurt (e.g. Alpro Skyr style)
300 g tofu, plain, cut into pieces
140 g vanilla pudding powder
90 g sugar
70 g margarine
1 ½ dl Baileys (e.g. Almande)
½ organic lemon, grated zest and the juice
¼ tsp salt

Glaze

1 tin coconut milk
150 g vegan, dark chocolate, finely chopped
1 dl Baileys (e.g. Almande)
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Base

Mix the flour, sugar, baking powder and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the oat milk, mix quickly to form a soft dough, flatten, transfer to the prepared tin, press down firmly.

Mixture

Puree the soya yoghurt, tofu, pudding powder, sugar, margarine, Baileys, lemon zest, lemon juice and salt until smooth. Pour the mixture over the cake base. Cover the springform pan with foil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 175°C. Remove the foil and bake the cake for a further 40 mins. Switch the oven off, leave to stand with the door ajar for approx. 15 mins., remove from the oven, leave to cool on a rack. Cover and chill the cake.

Glaze

Chill the coconut milk for approx. 8 hrs. or overnight. Place 80 g of the hard part of the coconut milk in a small pan. Add the chocolate and Baileys, melt over a low heat, stir until smooth, allow to cool slightly. Pour the liquid glaze over the cheesecake, leave to cool.

Good to know
Tip: Use the remainder of the coconut milk in a curry or soup.

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