This idea for a baked cheesecake recipe has been bouncing around my mind for some time now, I had two packets of Delicious Alchemy’s Gluten Free Oaty Cookie Mix in my ingredients cupboard and wanted to do something different with them. One down, one to go … wait til you see what I’ve got planned for that one! (Since making this I’ve use the last packet to make my Rhubarb & Ginger Crumble Cake)

Now I’ve never eaten a baked cheesecake, let alone bake one so I knew this was going to be a challenge, I also knew I was going to be sharing it with the queen of baked cheesecakes and possibly one of my most difficult critics – my sister-in-law! I can always guarantee an honest opinion though. Sadly I didn’t give myself enough time to cool the cheesecake properly the first time I made this and to make up for lost time I baked it too long to cut corners … never cut corners like me, let me do the cutting and I’ll tell you if it’s worth it or not … in this case, it wasn’t worth the risk.

The good news is that I know exactly where I went wrong; cooking, cooling and definitely not enough Baileys!!!
So here’s the second attempt without cutting corners. Feel free to comment below when you’ve had a go and let me know how yours turn out.

TIP: you can easily exchange the oaty mix for 2 packets of gluten free digestives or shortbread for a richer buttery taste, add the 75g of butter and omit the water.

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Bailey's Baked Cheesecake
Prep Time
20 mins
Cook Time
1 hrs 10 mins
Total Time
2 hr 30 mins
 
Author: Glutarama
Ingredients
  • Delicious Alchemy's Oaty Cookie Mix plus 75g butter and 30ml water
  • 750 g ricotta cheese
  • 150 g caster sugar
  • 6 eggs
  • 120 ml Baileys
  • Chocolate chunks to decorate
Instructions
  1. Preheat oven to 180C / 350F / Gas 4
  2. Empty Cookie Mix into a bowl, set aside for a minute.
  3. Prep a loose bottomed cake tin by greasing then take a generous pinch of the oaty mixture and coat the sides (tipping any left over crumbs back into the bowl of mix.
  4. Make the cookie mix as directed on the packet (it's super simple)
  5. Spoon cookie dough into the cake tin and ease out to the edges.
  6. Bake in oven for 15mins then remove and set aside to cool a little.
  7. Turn the oven down to 170C / 325F / Gas 3.
  8. Empty the tubs of ricotta cheese into a sieve over the sink to drain any excess liquid then pop into a mixing bowl.
  9. Add the caster sugar and whisk until light and fully combined.
  10. Then add the eggs one at a time, whisking after each addition.
  11. Finally mix in the Baileys. The mixture will be fairly wet and sloppy.
  12. Spoon into the cheese mixture into the cake tin and place on a baking sheet in the oven.
  13. Bake for 55mins - not a minute more! It will be wobbly in the middle still, trust me, it will set.
  14. Using a dishcloth or oven gloves to wedge the door open, leave the cheesecake in the oven for 30-60mins, this slow cooling process prevents cracking (don't worry if some appeared during cooking, they'll sort themselves out). The middle will sink and the cheesecake will have continued to colour a little.
  15. Once the cake tin is cool enough to touch, remove from the oven and transfer to the fridge to chill for at least an hour.
  16. In the meantime, chop some chocolate bars (approx 50g each; dark, milk, white) I sieved mine to get rid of the teeny specks of chocolate and slightly round off the edges, bit fussy I know but they look like chocolate pebbles or gravel when you do that!