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Dessert

Carolans Cheesecake

Method

Round tin

Ingredients:
  • 40g. unsalted butter
  • 150g. Oreo cookies, or similar
  • 2 egg, yolks only
  • 40g. caster sugar
  • 250g. cream cheese
  • 100g. Carolans Irish Cream
  • 2 tsp. leaf gelatine
  • 30ml. water
  • 1 tsp. zest of Minneola (or normal orange if not in season)
  • 225g. double cream
  • 50g. dark chocolate, 70% cocoa solids

Preparation

  1. For the Cheesecake Base: melt the butter in a small saucepan. Crush the cookies to a medium to fine crumb. Mix the butter with the cookie crumbs. Place a spring sided 20cm./8in. ring mould on a lined flat baking tray. Spoon the buttered crumbs into the mould to form a base and then place in the refrigerator.
  2. For the Cheesecake Filling: place the egg yolks in a mixing bowl, add the sugar and using a whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Carolans Irish Cream and mix until soft. In a shallow dish, cover the gelatine with hot water. Leave to soak until softened, then drain and put into a pan with 30ml of water. Heat gently, swirling until dissolved. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill.
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