Baileys and Ladyfingers Cheesecake

My cheesecake cravings have no end, so I imagine the ladyfingers would give a nice texture to this baileys cheesecake, and I was right, it came out delicious and nice looking too :).

 BASE

20 ladyfingers

CHEESECAKE

2 (8 oz) packages cream cheese

1/2 cup of sugar

1 tsp. vanilla

4 Tbsp. Baileys (original irish cream)

2 eggs separated

HOW TO

Grease a round pan

Line wax paper to the base

Arrange the lady fingers in the base, (it must be all covered,break them if you still have spaces)

Soften cream cheese mixing at medium speed of an electric mixer , add   sugar and vanilla

Add Baileys and egg yolks

Beat egg whites until soft peaks form, fold into cream cheese mixture.

Pour over lady fingers.

Bake at 300 degrees for 55 minutes

let it stand and refrigerate for at least 4 hours, and enjoy, if you want to give it a more elegant look, try doing some decorations with piped chocolate ganache

Special Turtle Cheesecake

This is one of my favorite cheesecakes, it combines my favorite ingredients, a crowd pleaser without any doubt, hope you like it

CRUST

150 gr. Oreo cookies
30 gr. pecans
25 gr. Melted butter

CREAM CHEESE CHOCOLATE AND PECAN FILLING
768 grs. cream cheese
100 grs. sugar
35grs. cornstarch
3 eggs

1 egg yolk
15 grs. vanilla extract
20 grs cocoa

40 grs.caster sugar
60 ml Amaretto liquor

50 grs. Toffee

TOFFEE

150 grs. sugar
135 grs .
Preheat oven to 300F.

 

CRUST

Combine cookie crumbs with melted butter and pecans press firmly in the base of a 24 cm. pan.

FILLING

In a large bowl beat the cream cheese and sugar until light and fluffy, then the cornstarch.

Add egg yolk and eggs one by one, then the vanilla, beat until smooth.

Take out 2/3 of this mix and put it in another bowl, and add the cocoa, caster sugar, amaretto and pecans.

TOFFEE

In a saucepan heat sugar until light brown color and add the whipping cream, (it has to be hot) mix perfectly ( this has to be with quick movements) until perfectly blended

ENSEMBLE

Pour over the crust a part of the plain cheesecake mix, then the chocolate mix and the toffee, the 3 layers in an irregular form.

Then do the layers again.

Bake for 55 to 60 min.

After it has cooled down use a knife to carefully loosen the cheesecake to better unmolding.

Take it out of the oven even if you think it´s not done, it will stand and finish it´s cooking outside, if you really feel it´s undercooked leave it in the switched off oven for 25 min, or overnight.

Let it stand in the fridge at least 6 hours and ready!!!!

ENJOY!