crackers & cheese & a large glass of cold cider

Now that would make me sick

I assume Chris's notorious fat comment would have had some weight if said back in your day then?

My mum's homemade Bailey's Mint and chocolate cheese cake  

It is yum! I'll get the recipe off my mum for you

I'm a chef in a sports bar/restaurant! We usually buy in our desserts, but occasionally we make our own. I'm very new to the whole chef thing, but it seems to fit me quite well.

Made, I dont do it, but will ask about the recipe! I've treod before but it ended up a mess!



A spanish company, and I've no idea what profit we make!

 

I shall post up the recipe as soon as I'm home to ask my mum for it.

Bailey's Cheesecake with Chocolate Crust

Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt

Cheesecake
1/2 cup sugar
1/4 cup half & half/light cream
1/2 cup Bailey's Caramel (or regular Bailey's)
2 (8-oz) packages plain cream cheese, room temperature
3 large eggs, room temperature
1 tbsp all-purpose flour
1 tsp vanilla extract


Preheat oven to 350F. Lightly grease a Baker's Edge pan (or 9x13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, combine sugar, half & half, Bailey's and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated to add the next, followed by flour and vanilla.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-26 minutes, until the filling is set (a 9x13 pan might need an extra couple of minutes, so be sure to test that the cheesecake is set by gently jiggling the pan before removing it from the oven).
Cool completely before slicing (don't worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
Store in the refrigerator.
Makes 16-20 bars.


Note: Use full-fat cream cheese in this recipe, or substitute Neufchatel cheese to reduce the fat, but do not use whipped or fat free cream cheese.

Oops!  Didn't notice that  I'm absolutely knackered and my eyes are drooping.  I'll see if I can find an English one.