Baileys cheesecake

Name: Baileys cheesecake
Prep time: 45 min
Total time: 600 min
Yield: 12
Ingredients: 120 g white flour; 130 g sugar; 2 tsp baking powder; 140 g vanilla pudding powder; 300 g tofu, plain; 120 g margarine; 2 tbsp oat drink; 400 g vanilla soya yoghurt; 1 tin coconut milk; ½ organic lemons; 1 pinch salt; ¼ tsp salt; 1 ½ dl Baileys; 1 dl Almande Baileys; 150 g vegan dark chocolate

Vegan bake

Total: 10 hr | Active: 45 min.

vegan, lactose-free

887 Likes

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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

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	Almande Baileys (e.g. Almande)

How it's done

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.

Show complete recipe