Baileys red velvet cheesecake and Apple Danish
The perfect sweet treat to make this lockdown period totally worth it.
• 2 x 133g packets red velvet Oreo cookies
• 80g butter, melted
• 2 1/2 tsp gelatine powder
• 500g cream cheese, at room temperature, chopped
• 2/3 cup caster sugar
• 3 tsp vanilla extract
• 3/4 cup Baileys Red Velvet Cupcake Irish cream liqueur
• 1 1/2 cups thickened cream
• 1/4 cup (60ml) Extra Baileys Red Velvet Cupcake
• Irish cream liqueur, to drizzle
• Dried strawberry crisp, to serve
1 Grease a 20cm-round (base) springform pan. Line base and side with baking paper.
2 Place cookies in a food processor. Process until fine crumbs. Add butter. Process until combined. Press biscuit mixture over base and side of prepared pan. Refrigerate until required.
3 Place 1/4 cup of boiling water in a small heatproof jug. Sprinkle with gelatine. Whisk with a fork until dissolved. Set aside to cool slightly.
4 Using an electric mixer, beat cream cheese until smooth. Add sugar and vanilla. Beat until combined. Gradually add Baileys and half the cream. Beat until well combined and thickened. Beat in gelatine mixture until combined. Pour cheesecake mixture into the prepared pan. Refrigerate for at least 4 hours or overnight until set.
5 Remove cake from pan and place on a serving plate. Using an electric mixer, beat remaining cream until soft peaks form. Top cake with cream and drizzle with extra Baileys. Serve sprinkled with crumbled dried strawberry.
We credit this recipe to Taste.com
Something deliciously different to try your hand at this weekend.
• 2 apples cored and peeled quartered.
• 1/3 cup raw caster sugar, plus extra for dusting.
• 2 sheets of puff pastry.
1 Preheat the oven to 220C (200C fan-forced).
2 Peel, core and quarter apples. Place in a medium saucepan with a splash of water. Cover and cook over medium heat for 4 minutes or until the apples have softened slightly. Remove from heat and stir through sugar. Set aside to cool.
3 Cut each pastry sheet in half, then each half into three even rectangles. Brush the border of one rectangle with water. Top with a big spoonful of cooked apple. Take another pastry rectangle and cut a few slits across it, being careful not to cut all the way across. Place this piece over the apple, pressing the two pieces of pastry together firmly around all of the edges.
4 Repeat with remaining ingredients until you have six parcels, then place them on an oven tray lined with baking paper. Sprinkle the tops with extra sugar. Bake for 12-15 minutes or until puffed and golden.
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