100g/3½oz unsalted butter

250g/8¾oz biscuits such as Digestives, Hobnobs, Oaties. Crushed.

450g/1lb Cream cheese such as Philadelphia

1 slug of Baileys Irish cream

100ml/3½oz icing sugar

200ml/10½oz double cream

60g/2oz chocolate (dairy or plain, as you prefer)

Method:

Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.

Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridg

While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.

In a bowl, whip the cream until it forms soft peaks.

In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.

Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.

To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.

Some people serve individual portions with additional cream, poured over or whipped into a peak. Personally, I don't think this is necessary as this Baileys Irish cream cheesecake is already fabulously rich.
You can, however, decorate it with a bit of chocolate curls if you like it the way I do....very yummy! By the way, only the brave and very thin should try to calculate the calories, but when you want to indulge yourself, like on Christmas Eve or Day, this can't be beat. The hard part is waiting for it to chill in the fridge...It seems like a long wait.LOL

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Ingredients for Crunch

1 c. old-fashioned oats

3/4 c. all purpose flour
1/2 c. packed brown sugar
2 tsp. instant coffee crystals
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3/4 c. coarsely chopped walnuts

Ingredients for Pudding:
1-1/4 c. chilled whipping cream
12 tbsp. Irish Cream( you know I use Baileys for this one)
3/4 c. packed brown sugar6 large egg yolks
1/4 tsp. ground nutmeg
12 tbsp. dried currants

Preparation:

Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)

Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl.

Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.

Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12 ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

1/3 c. Bailey's Irish Cream
3/4 c. sugar
1 tbsp. cornstarch
3 c. light cream
4 beaten egg yolks
2 tsp. vanilla
11 slices white bread
10 slices whole wheat bread
1/2 c. whole red candied cherries, halved

In a small mixing bowl combine raisins. In a 1 cup measure, micro-cook Irish Cream, uncovered, on HIGH 45 seconds or until warm; pour over raisins. Let stand 15 minutes.

Meanwhile, for custard, in a microwave safe 1-1/2 quart casserole, stir together sugar and cornstarch. Stir in cream. Cook, uncovered, on HIGH 7 to 9 minutes or till bubbly, stirring every 2 minutes until slightly thickened, then after every 30 seconds. Cook, uncovered, for 1 minute more. Gradually stir about half of the hot mixture into egg yolks. Return all to casserole. Cook, uncovered, on HIGH 30 to 60 seconds more or until edges of mixture are bubbly, stirring once. Stir in vanilla.

Remove crust from bread slices; cut into 1/2 inch cubes (should have about 12 cups); toss bread cubes together in a large bowl.

Grease a microwave silicone pan. Drain the raisins, reserving liquid. Arrange 2 tablespoons of the cherries in the bottom of the tube dish; then sprinkle about 1/4 cup of the drained raisins into the tube dish. Add remaining cherries and raisins to bread cubes. Stir reserved Bailey's Irish Cream into custard mixture. Pour the custard mixture over bread cubes and remaining fruit; toss lightly to mix.

Spoon bread cube mixture into prepared dish. Smooth surface with back of a spoon. Cover with vented microwave safe plastic wrap. Cook on MEDIUM 8 to 10 minutes or until set, giving dish a half turn once. Let cool 5 minutes. Carefully unmold onto a serving plate. Cut into wedges; serve warm with whipped cream or vanilla ice cream. Yield: 12 servings

I will give you a few more Irish recipes next week. Enjoy! Off to do some sewing!