The humble Cheesecake, a delicious plate of cream cheese goodness married together with two of the greatest after dinner treats. Baileys and Coffee.
Based on Gordon Ramsay’s recipe, I added some Crosby Coffee magic using our Colombian coffee. Our current offering from the Huila region is a strong and smooth coffee with caramel and fudge notes which compliments the Baileys perfectly.
I made three espressos using a De’Longhi espresso machine, with 18g of ground coffee giving a finishing weight of 36g with an extraction time between 25-30 seconds per espresso. Alternatively, you can use a small cafetiere with 15g of coffee and 300g of water, brewing for 4 1/2 minutes.
To avoid a soggy bottom, I reduced the amount of butter from 40g to 30g and added 10g of coffee. I added two espressos in to the cheesecake mix for that extra coffee kick. To compensate the extra liquid, I reduced the Baileys from the usual 150ml to 75ml making up the other 75g with coffee. I then topped the cheesecake with Crosby Coffee beans.
If you’d like to make Gordon’s cheesecake with a twist, pick up your bag of coffee here!
For the biscuit base:
- 180g Hobnobs
- 10g Crosby Coffee
- 30g butter, melted
For the cheesecake:
- 15g gelatine
- 75ml Baileys
- 75g Crosby Coffee
- 500g half fat cream cheese
- 300ml double cream
- 200g caster sugar
To make the biscuit base:
- Roughly break up the biscuits into the bowl of a food processor, add the coffee and blitz together to form fine crumbs.
- Remove half the crumbs and reserve for serving. Add the melted butter to the half left in the food processor and blitz briefly to combine.
- Tip the mixture into a small square or rectangular baking tin with a removable base and press down firmly to create an even layer across the whole base. Chill in the fridge while making the toppings.
For the cheesecake:
- Soak the gelatine in ice cold water and set aside.
- Add the Baileys to a small saucepan and gently warm through but be careful not to let it boil. Squeeze out the gelatine to remove as much liquid as possible then stir into the warm Baileys until fully dissolved. Add the Crosby Coffee and then cool to room temperature.
- Meanwhile, whisk the cream cheese, cream and sugar together in a large bowl until thickened and forming soft peaks.
- Pour in the Baileys mixture and whisk to combine.
- Spoon or pipe the Baileys cheesecake mixture over the chilled biscuit base, smoothing it in an even layer. Chill in the fridge for 1 hour.
Serve with Vanilla Ice Cream and a topping of your remaining biscuit crumb.
By Fiona Somerville
Crosby Coffee Barista & Baker
The full original recipe can be found at: www.gordonramsayrestaurants.com/recipies/bailey's-and-coffee-cheesecake/