After baking some lady fingers, I processed them to make crumbs, which were used to make the base for this cheesecake. I just had a party at home and one of my friend brought along a bottle of Baileys liqueur but we couldn’t finish it. That’s how I got the idea of making this cheesecake to make use of the chocolate flavor of the liqueur.
I like both cheesecake and tiramisu, so this cheesecake with the combination of the two flavors can satisfy me well.
Ingredients: (8” springform pan)
- 250g lady fingers
- 3 tbs unsalted butter, melted
- 6 tbs chocolate or coffee flavored liqueur
- 680g cream cheese
- 227g mascarpone cream cheese
- 160g white sugar
- 2 eggs
- 4 tbs all-purpose flour
- 30g semi-sweetened chocolate
- Preheat the oven to 175oC. Insert a baking tray filled half with water at the lowest rack in the oven.
- Put the lady fingers in a food processor or grinder, process until they become fine crumbs. Mix the crumbs with melted butter and 2 tbs liqueur until combined. Press this mixture firmly and evenly onto the bottom of a springform pan. .
- With a stand mixer, beat the cream cheese, mascarpone and sugar until well combined. Add the remaining 4tbs liqueur, beat well. Add the eggs and flour, gradually mix with a spatula until just combined. Do not over-mix.
- Pour the cream cheese mixture into the pan.
- Put the pan on a rack in the middle of the oven. Bake for about 40-45 minutes until the cheesecake firms up.
- Let the cheesecake cool down in the oven for 20-25 minutes, then remove from the oven to cool completely.
- Refrigerate the cheesecake overnight before serving.