Baileys & Chocolate Cheesecake

Ever since I started baking cheesecakes I've been experimenting with every variation in flavours I can think  of and this mix of several types of chocolate with the accentuated flavour of Baileys is a winner at any time - for a party celebration, to cheer a special occasion, to share at a family gathering or to spend a good time with friends. Perhaps the ideal treat to rejoice the turning of a new year?!



Ingredients:

•  1 can of condensed milk 
•  1 package of  cream
•  Gelatin sheets  - 10
•  2 packages of cheese Philadelfia
•  1 packet of digestive cookies
•  120 gr unsalted butter
•  1 white chocolate
•  1 milk chocolate
•  1 goblet and 1/2 of Baileys
•   chocolates filled with hazelnut cream

Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the  cream, add the melted gelatin and pour over the dough. Separate it into two parts. Melt the white chocolate and add to  the first part. Pour it over the cookies base taking it to the fridge to solidify for about 15 minutes. Then melt the milk chocolate and add it to the other part a long with the goblet of Baileys. Pour it over the first solidified part and take to the fridge overnight and the morning of the next day as well [if it stays in the fridge for two 2 days is even better]. Remove garnish with hazelnut filled chocolates. Bring back to the fridge and serve it chilled.






Ingredientes:

•  1 lata de leite condensado
•  2 pacotes de natas
•  Folhas de gelatina - 10
•  2 pacotes de queijo Philadelfia
•  1 pacote de bolachas digestivas
•  120 gr de manteiga sem sal
•  1 chocolate branco
•  1 leite com chocolate
•  1 cálice e 1/2 de Baileys
•  chocolates recheados de creme de avelã

Esmague as bolachas e adicione a manteiga derretida , misture bem e coloque no fundo de uma tarteira. Leve ao frigorífico enquanto prepara o creme . Mergulhe as folhas de gelatina em quatro colheres de sopa de água e escorra bem antes de derretê-las em 1 dl de leite. Bata as natas com três colheres de sopa de açúcar e reserve. Bata o queijo por alguns segundos com o leite condensado e misture as natas, adicione a gelatina derretida e despeje sobre o preparado. Separe-o em duas partes. Derreta o chocolate branco e adicione à primeira parte. Despeje -o sobre a base de bolacha e leve-o ao frigorífico para solidificar, cerca de 15 minutos. Em seguida, derreta o chocolate ao leite e adicione-o à outra parte, bem como o  Baileys . Despeje -o sobre a primeira parte solidificada e leve ao frigorífico durante a noite e pelo menos uma manhã [ se ele permanece lá por dois dias é  ainda melhor] . Remover e decorar com avelã preenchido chocolates. Colocar de novo no frigorífico e servir gelado.