It’s always tricky working out the best way to give someone a good send off when they leave a job. Whilst gifts are great (and I promise I will dedicate another whole blog post – or ten to the best leaving gifts), cake is essential. The hardest bit is deciding what sort of cake to cook/purchase.
In the same way that buying gifts for men is a challenge, cooking the appropriate cake for a guy can also be a bit of a conundrum. Whilst women’s hearts melt for cute cupcakes and pink icing, this doesn’t always work for dudes.
My last challenge was for a blokey bloke’s leaving do, so the Victorian Sponge just didn’t cut it. Given that he likes beer, port, cognac, and pretty much all other alcoholic drinks known to man, a Baileys Cheesecake struck me as the most appropriate option (after ruling out a Guinness Cheesecake).
The below cheesecake recipe derives from a favourite family recipe that originally started life as a lemon cheesecake. The beauty of this recipe is that you can pretty much adapt the 1/3 cup of Baileys to be 1/3 of a cup of anything you like (although I wouldn’t recommend Guinness) e.g. lemon juice, orange juice, lime juice, or another liqueur of your preference. No baking is required and you can even make this one the day before for extra flavour – enjoy!
250g pack of sweet biscuits – I love Arnott’s malted milk, but Arnott’s Ginger biccies are also delicious for a stronger flavour.
250g of cream cheese (leave out of the fridge for half an hour or so to soften)
400g can of sweetened condensed milk
1/3 cup of Baileys (or another magic ingredient of your choice for flavour)
1 teaspoon of gelatine powder
1. Crush biscuits finely (by hand or in a food processor) and mix in melted butter
2. Press biscuit mixture into a lightly greased dish ensuring that the base and sides are evenly covered. Refrigerate for 30 mins (or until firm) to set base.
Tip: You can use a flat-bottomed object such as a glass or jar to press mixture down firmly.
3. Filling – Beat cream cheese with electric beaters until soft and smooth. Add condensed milk and Baileys. Continue beating the mixture until smooth.
Tip: If you are using lemon, lime or orange juice for a citrus-flavoured cheesecake, grate a little rind into the mixture for added flavour.
4. Mix gelatine with water and then add to the cream cheese mixture, ensuring it is thoroughly combined.
5. Pour the filling into the base and refrigerate until set – will take a couple of hours or can be left in fridge overnight.
Will keep in the fridge for a couple of days, covered (if it lasts that long!).