Frozen cheesecake with Baileys
Prepare upfront, put into the freezer and eat when it is the right occasion. Can be kept for months, cool sweets.
Ingredients:
- 300 g oatbiscuit
- 150 g butter
- 350 g cream-cheese
- 200 g mascarpone
- 400 g vanilla ice cream
- 80 g sugar
- 150 ml Baileys
- 50 ml coffee, cooled
Take a dismountable tart form with 18 cm diameter. Cover the side and the bottom with fresh foil so the foil hang over the top. Then cut an adequate size baking paper to the bottom of the form. Affix the side to the bottom. Crush the biscuit while it become breadcrumbs. The easiest way if you do this in the orignal bag, with the help of your hands or rolling-pin. If you put it in double bag, it won’t spread in case the original bag torn out during shredding, pounding. Mix the crushed biscuit with the melted butter. Put it in the form and poss on the bottom and side equally. Put it in the fridge for an hour to become solid.
Mix the cream-cheese, sugar and the mascarpone to smooth. Add the Baileys, cooled coffee, melted butter to the cream mixture. Mix it to smooth again. Spoon to the form, then cover it and put into the fridge for at least 3 hours. The cheesecake can be stored in the freezer for some month. Before serving rasp chocolate on the top and let stand a bit on room temperature, it will be easier to cut.
