While I’m living it large in California, some of my favourite bloggers have generously offered to share their favourite recipes on the blog. Praise be to these lovely ladies for helping me out and sharing the yum!
Today the lovely Lucy from Bake Play Smile (and Thermobliss) is here and I am so excited I could just about jive with a jelly baby. Not only is Lucy as sweet as the cakes she makes, I consider her the online Baking Queen and I know that if she’s sharing a recipe here, we’re all in for a right royal treat. Everything Lucy makes is hands down delicious! So without further ado (and fan girling), I’m going to hand over to the lovely Lucy.
“Hi there! And a big thanks to my lovely friend Sammie for letting me share one of my recipes with you today (I hope you’re having a fab holiday… you lucky thing!).
Anyway, today I thought that we could chat about one of my very favourite things… cheesecake! Yep, when it comes to cheesecake, I am a major sucker. There’s no way I can stop at just one piece!!! Why oh why do all the naughty things have to taste so good!?
And these Mini Boozy Chocolate Cheesecakes are totally impossible to resist.They’re made with Toblerone chocolate… which we all know is totally drool-worthy. But then they’re taken to a whole new level of deliciousness by adding Baileys. Oooh yeah!!
I should add that you can use any alcohol liqueur you like in these minicheesecakes – Kahlua is also delish…. but Baileys is still my favourite version. You know what the other great thing about these cheesecakes is? They’re mini and individual so you don’t have to share! Whoop whoop! Don’t get me wrong.
I’m all for sharing… until it comes to dessert… then stay away!!
So let’s get into the recipe… I’ve included both conventional and Thermomix instructions (both are super simple!) Enjoy!”
Ingredients – Traditional
200g chocolate ripple biscuits or any plain chocolate biscuit
60 g butter, melted
300 ml cream, lightly whipped
500g cream cheese, softened
70g caster sugar
90 ml Baileys liquor
3 teaspoons gelatine dissolved in ¼ cup boiling water cooled
200g Toblerone chocolate – plus an extra 100g Toblerone chocolate for
grating/chopping for decoration or any chocolate
How to – Traditional
-
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Place muffin liners into each hole of a 12-hole muffin tin.
- Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Divide the mixture between each of the cupcake cases and press down firmly.
- Whip the cream and set aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Melt the Toblerone chocolate and set aside to cool.
- Fold the melted milk chocolate and the whipped cream through the cream cheese mixture.
- Divide the mixture amongst the muffin holes (filling to just below the top).
- Place into the fridge for 15 minutes.
- Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
- Place the cheesecake back into the fridge to set for a minimum of 4-6 hours.
How to – Thermomix
-
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Place muffin liners into each hole of a 12-hole muffin tin.
- Melt butter in the TM bowl for 2 minutes, at 100 degrees, on Speed 1.
- Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds.
- Scrape down the sides of the bowl and repeat until well combined.
- Divide the mixture between each of the cupcake cases and press down firmly.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream – it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside
in a separate bowl. - Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
- Place the Toblerone chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
- Fold the melted milk chocolate and the whipped cream through the cream cheese mixture.
- Divide the mixture amongst the muffin holes (filling to just below the top).
- Place into the fridge for 15 minutes.
- Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
- Place the cheesecake back into the fridge to set for a minimum of 4-6 hours.
Lucy is a mum, wife and lover of all things sweet. She’s all about keeping things simple in the kitchen with easy and family-friendly recipes. Come and say hi!
You can find Lucy and all of her delicious recipes on Facebook, Instagram, Pinterest and of course, on both of her beautiful blogs Bake Play Smile and Thermobliss.
