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Bailey's Honeycomb Cheesecake (GF varient avaliable)


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Ingredients

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  • 250 grams biscuits (GF Arrowroot)
  • 130 grams Butter
  • 1/2 cup Boiling water
  • 1 tablespoon gelatin
  • 180 grams sugar
  • 1 tablespoon lemon juice
  • 250 grams Philly Cream Cheese
  • 300ml double cream
  • 30ml Butterscotch Liquer
  • 30ml Bailey's Liquer
  • 2 Crunchie Bars (Flake if GF), Crumbled
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Recipe's preparation

  1. Add biscuits sp 5/ 15 sec until fine

    place in separate bowl

  2. Add butter 50degree/1min/sp2  until melted

  3. Add biscuits back into the bowl with the melted butter

    20sec/sp1/Counter-clockwise operation until combinded

    place into cheesecake tin lined with baking paper, press down an even base and refridgerate until set (20min)

  4. boil water and add gelatin mix until dissolved, set aside to cool

  5. Wash and dry bowl

    Add sugar and lemon juice sp2/ 5 sec

  6. Add cream cheese sp3/ 25 sec

  7. Add cooled gelatin and doublle cream sp2/15 sec

  8. Add Butterscotch and Bailey's sp4/ 20sec

    Taste

    Pour onto base and gently stir in most of the crunchie bars with spatula

    Garnish with remaining crunchie 

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

More liquer can be added, the original recipe suggested 90ml of each but i found this to be way over powering and too rich


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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