Recipes, re-invented from cooking shows
The Naughty Bailey Cheesecake
Prep. Time:
Baking Time:
Total Time:
40 mins
1 hour 20 mins
9 hours
Serves:
One 9-inch cheesecake (12 slices) with 12 truffles
Shannon created this dish for Great British Bake Off ™ Series 17. A gingery biscuit base carries an Irish cream and white chocolate baked cheesecake, finished with a thin, glossy dark chocolate ganache and Irish cream salted truffles. This version keeps the striking look the judges admired while sof...
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Ingredients
FOR THE GINGER BISCUIT BASE: 7 oz (about 30) gingersnap cookies, finely crushed ½ tsp ground ginger 1 Tbsp light brown sugar 5 Tbsp unsalted butter, melted
FOR THE IRISH CREAM AND WHITE CHOCOLATE FILLING: 1½ lb (three 8-oz blocks) full-fat brick cream cheese, at room temperature ⅔ cup granulated sugar 2 Tbsp all-purpose flour Pinch fine sea salt 3 large eggs, at room temperature ½ cup sour cream ½ cup Irish cream liqueur 1 tsp vanilla extract 3 oz white chocolate, melted and cooled
FOR THE IRISH CREAM SALTED TRUFFLES: 2 Tbsp heavy cream 5 oz 60% dark chocolate, finely chopped 3 Tbsp Irish cream liqueur 2 Tbsp unsweetened cocoa powder, for rolling Flaky sea salt, for finishing
FOR THE DARK CHOCOLATE GANACHE: 7 Tbsp heavy cream 3 oz 60% dark chocolate, finely chopped 1 Tbsp Irish cream liqueur Small pinch fine sea salt (about ⅛ tsp at most)
EQUIPMENT: 9-inch springform pan Heavy-duty aluminum foil Roasting pan (for the water bath) Stand mixer or hand mixer Two small heatproof bowls Small saucepan Small scoop or teaspoon Offset spatula Thin knife
Method
STEP 1: PREPARE THE PAN
Heat the oven to 350°F with a rack in the lower third. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
STEP 2: MAKE THE GINGER BISCUIT BASE
Mix the crushed gingersnaps, ground ginger, light brown sugar and melted butter until evenly moistened. Press firmly over the base of the pan. Bake for 10 minutes, then cool on a rack. Lower the oven to 300°F and bring a kettle of water to a boil.
STEP 3: BEAT THE CREAM CHEESE
Beat the cream cheese and granulated sugar on low speed until smooth, scraping down the bowl. Beat in the flour and the pinch of fine sea salt.
STEP 4: FINISH THE FILLING
Add the eggs one at a time on low speed, mixing just until each disappears. Mix in the sour cream, ½ cup Irish cream liqueur and vanilla extract, then the cooled melted white chocolate. Do not whip in air.
STEP 5: SET UP THE WATER BATH
Pour the filling over the cooled base and smooth the top. Stand the pan in a roasting pan and pour in boiling water to come halfway up the sides.
STEP 6: BAKE AND COOL SLOWLY
Bake for 65–75 minutes, until the edge is set and the center wobbles as one piece. Turn off the oven, prop the door open and leave the cheesecake inside for 45 minutes so the top does not crack.
STEP 7: CHILL THE CHEESECAKE
Lift the pan out of the water and remove the foil. Run a thin knife around the edge, then chill for at least 6 hours or overnight.
STEP 8: MAKE THE TRUFFLE MIXTURE
Heat the 2 Tbsp heavy cream until steaming and pour it over the 5 oz chopped dark chocolate. Wait 2 minutes, stir until smooth, then stir in the 3 Tbsp Irish cream liqueur. Cover and chill for about 1 hour, until firm enough to scoop.
STEP 9: ROLL THE TRUFFLES
Scoop 12 small balls, roll each quickly between cool palms and coat in cocoa powder. Keep chilled until needed.
STEP 10: MAKE THE GANACHE
Heat the 7 Tbsp heavy cream until steaming and pour it over the 3 oz chopped dark chocolate. Wait 2 minutes, stir until smooth, then add the 1 Tbsp Irish cream liqueur and the small pinch of fine sea salt. Taste: the salt should lift the chocolate, not stand out on its own.
STEP 11: TOP THE CHEESECAKE
Cool the ganache until just warm and pourable. Release the cheesecake from the pan and use an offset spatula to spread a thin layer of ganache, about ⅛ inch, over the cold top, leaving a narrow rim of filling showing if you like. Chill for 15 minutes to set.
STEP 12: FINISH WITH THE TRUFFLES
Arrange the truffles around the top of the cheesecake. Just before serving, add one or two flakes of sea salt to each truffle so they stay crisp.
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Instructions
FOR THE GINGER BISCUIT BASE:
7 oz (about 30) gingersnap cookies,(/interesting-ingredients/ginger-snaps) finely crushed
½ tsp ground ginger
1 Tbsp light brown sugar
(/interesting-ingredients/light-brown-sugar)5 Tbsp unsalted butter, melted
FOR THE IRISH CREAM AND WHITE CHOCOLATE FILLING:
1½ lb (three 8-oz blocks) full-fat brick cream cheese, at room temperature
⅔ cup granulated sugar
2 Tbsp all-purpose flour
Pinch fine sea salt
3 large eggs, at room temperature
½ cup sour cream
½ cup Irish cream liqueur
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)3 oz white chocolate, melted and cooled
FOR THE IRISH CREAM SALTED TRUFFLES:
2 Tbsp heavy cream
5 oz 60% dark chocolate, finely chopped
3 Tbsp Irish cream liqueur
2 Tbsp unsweetened cocoa powder,(/interesting-ingredients/unsweetened-cocoa-powder) for rolling
Flaky sea salt,(/interesting-ingredients/flaky-sea-salt) for finishing
FOR THE DARK CHOCOLATE GANACHE:
7 Tbsp heavy cream
3 oz 60% dark chocolate, finely chopped
1 Tbsp Irish cream liqueur
Small pinch fine sea salt (about ⅛ tsp at most)
EQUIPMENT:
9-inch springform pan
Heavy-duty aluminum foil
Roasting pan (for the water bath)
Stand mixer or hand mixer
Two small heatproof bowls
Small saucepan
Small scoop or teaspoon
Offset spatula
Thin knife
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 350°F with a rack in the lower third. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
STEP 2: MAKE THE GINGER BISCUIT BASE
Mix the crushed gingersnaps, ground ginger, light brown sugar and melted butter until evenly moistened. Press firmly over the base of the pan. Bake for 10 minutes, then cool on a rack. Lower the oven to 300°F and bring a kettle of water to a boil.
STEP 3: BEAT THE CREAM CHEESE
Beat the cream cheese and granulated sugar on low speed until smooth, scraping down the bowl. Beat in the flour and the pinch of fine sea salt.
STEP 4: FINISH THE FILLING
Add the eggs one at a time on low speed, mixing just until each disappears. Mix in the sour cream, ½ cup Irish cream liqueur and vanilla extract, then the cooled melted white chocolate. Do not whip in air.
STEP 5: SET UP THE WATER BATH
Pour the filling over the cooled base and smooth the top. Stand the pan in a roasting pan and pour in boiling water to come halfway up the sides.
STEP 6: BAKE AND COOL SLOWLY
Bake for 65–75 minutes, until the edge is set and the center wobbles as one piece. Turn off the oven, prop the door open and leave the cheesecake inside for 45 minutes so the top does not crack.
STEP 7: CHILL THE CHEESECAKE
Lift the pan out of the water and remove the foil. Run a thin knife around the edge, then chill for at least 6 hours or overnight.
STEP 8: MAKE THE TRUFFLE MIXTURE
Heat the 2 Tbsp heavy cream until steaming and pour it over the 5 oz chopped dark chocolate. Wait 2 minutes, stir until smooth, then stir in the 3 Tbsp Irish cream liqueur. Cover and chill for about 1 hour, until firm enough to scoop.
STEP 9: ROLL THE TRUFFLES
Scoop 12 small balls, roll each quickly between cool palms and coat in cocoa powder. Keep chilled until needed.
STEP 10: MAKE THE GANACHE
Heat the 7 Tbsp heavy cream until steaming and pour it over the 3 oz chopped dark chocolate. Wait 2 minutes, stir until smooth, then add the 1 Tbsp Irish cream liqueur and the small pinch of fine sea salt. Taste: the salt should lift the chocolate, not stand out on its own.
STEP 11: TOP THE CHEESECAKE
Cool the ganache until just warm and pourable. Release the cheesecake from the pan and use an offset spatula to spread a thin layer of ganache, about ⅛ inch, over the cold top, leaving a narrow rim of filling showing if you like. Chill for 15 minutes to set.
STEP 12: FINISH WITH THE TRUFFLES
Arrange the truffles around the top of the cheesecake. Just before serving, add one or two flakes of sea salt to each truffle so they stay crisp.
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