Oh - you just answered that question in another thread ........ are you a pastry chef?  If you are I am green with envy ..........

My favourite hobby is baking followed by cooking etc, but I think if I had to do it professionally it may well lose its appeal.  I do have an enormous collection of delectable puddings, including many cheesecakes.  Is the Malteser one bought or made?

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'm sure this isn't the right thread for this but my house smells of wheetabix and we don't even have any!

You didn't put some warm water on top of dog food did you?  Some dog  foods (dried) smell absolutely delicious when warm water and or milk is added  

Sharing a digestive biscuit with the Shih Tzu and drinking a cup of Options enhanced with a drop of Peppermint Extract - divine ............

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.

Hey - thank you for the recipe.  I see it is an American recipe - it's amazing how these recipes find their way around the world ........ good old email !!

OMFG, I hope you have no more than a slither of that each week otherwise Chris will be delivering the insults in no time!

That's pretty good moderation actually