Baileys cheese cake with caramel sauce
Ingredients:
For the Cheese cake
1kg Edlyn cheese cake mix
600ml cold water
100ml baileys Irish cream
250gm gluten free chocolate biscuits
80gm melted butter
For the sauce
300gm castor sugar
100ml water
600ml thickened cream
- Preparation Time
- 30 min
- Cooking Time
- 25 min
- Serves
- 10
Method:
Add water, baileys and cheese cake mix to a bowl and mix with electric mixer at high speed for 4 minutes until smooth
Place gluten free chocolate biscuits into food processor and crush, fold in melted butter to combine mixture
Pack biscuit crumb mix into a 20cm round spring form tin lined with silicon paper
Pour cheese cake mixture over biscuit base and chill for 2 hours
Place sugar and water into a pot, mix through and place on the stove top on high
Using a sugar thermometer cook to caramel (180ºc), approx 20 minutes, it should resemble a rich caramel, add cream and stir through, (be careful as it may splatter when you add the cold cream) bring to the boil and simmer for 3 minutes
Place cool caramel sauce into a squeeze bottle, remove cake from tin and cut into 10 even pieces
To serve drizzle caramel sauce in a zigzag across the plate, place cheese cake just off centre, sit ice cream to the side of the cake and garnish with berries
