Happy Valentine’s Day my dear readers, friends and family who read this blog!
I am so excited about sharing my second recipe 🙂 But it’s not really my recipe to share hehe because I did a cake learning lesson and the shop has kindly given me the permission to share their recipe ~
I always try to make something for Mr Bao for Valentine’s day, it was almond chocolate truffles the first year, Oreo truffles last year and this year because we’re in HK and I couldn’t be bothered with washing, Win Win (my sister) and I decided to enrol ourselves into cake making lessons to save us the time and hassle from baking at home 🙂 Hahaha you might have noticed by now I’m a very lazy person 😛
I chose to make a Bailey’s cheesecake, because Mr Bao loves cheesecake but doesn’t like ones that are overly sweet (gosh he’s so Asian :P).
Recipe: Baileys Cheesecake
Adapted from Creative Cake Workshop
Yields a 6inch cake
Cream Cheese 250 grams
Caster Sugar 68 grams
Thickened Cream 200 grams
Cocoa Power 1 Tablespoon
Bailey’s Irish Cream 2-3 Tablespoons (I used 5 tablespoons hope it wont be too strong)
Gelatine Leaves 13 grams
Water 65 grams
Digestive biscuits/Graham crackers 80 grams
Unsalted Butter 65 grams
Fruit of your choice to decorate the cake
1) Place digestive biscuits into a ziplock bag and hit it with a rolling-pin or mix it in a food processor until it is well crushed and resembles sand.
2) Melt butter and slowly add it to the crushed biscuits. Mix well until it resembles wet sand and tip mixture into a thoroughly greased 6 inch cake tin.
3) Press the cake base into the tin using the back of a spoon, until it is smooth and levelled . Refrigerate for 10 to 15 minutes.
4) Whip cream using an electric mixer until it is thickens and set aside.
5) Whip cream cheese, cocoa power and caster sugar in a separate bowl until it is well incorporated.
6) In a small bowl soak the gelatine leaves in ice-cold water (important!). Using a double boiler method, place water into a glass or stainless steel bowl over a simmering pot of water, place soaked gelatine leaves into the bowl and mix until gelatine leaves have dissolved.
7) Using a spatula mix the cream cheese and whipped cream together. Pour mixture into the prepared cake tin and refrigerate for at least 2 hours or overnight.
I translated this from Chinese so I’m sorry if it’s not very accurate, I’ve tried my best 🙂
We were very lucky the lovely ladies that taught us cut the strawberries and grapes very nicely so it made decorating the cake so easy 🙂
I was so nervous about writing on the cake using chocolate ~ I’ve done it before, but the cake was so pretty I didn’t want to ruin it lol I swear I had to hold my breath cause I was so nervous! Thank god it turned out looking better than I expected 🙂
I gave the cake to Mr Bao tonight and he seemed happy enough 😛 we’re saving it for tomorrow, so neither of us have tried it. I’ll let you know if he’s still this happy after trying it 😀
Happy Valentine’s Day my dearest! We have gone through so many highs and lows together ~ Thank you for always supporting me and my crazy ideas and decisions!
Even though some people don’t really like Valentine’s day and think it’s too commercialised *smiles sheepishly* I really like having one day in the year, where we get to spoil our other half, give chocolates and just fill the whole day with LOVE 😀
I really hope you all have a fabulous Valentine’s day with your loved ones whether it be your husband, boyfriend, friend, sister, son or dog 🙂
And just before I head off to bed 🙂 I wanted to share with you one of my favourite songs – Valentine by Kina Grannis ~