Baileys Irish Coffee Cheesecake with Lavender Mousse

After having a great trip to Paris, I was so tempted to make something like the cakes I ate in Paris but when I thought twice, 'No, it's too complicated'.

I enjoyed eating them but not so to make them, maybe I'll take the challenge one day.







I went back to Basildon for the weekend & did shopping in the town, I bought a book about French cuisine & a lovely heart-shaped silicone mould.

I was surprised to find a bottle of Baileys Irish cream in the cupboard as we tend to drink wines.


Anyone adores coffee would definitely love the cheesecake, it's rich & creamy.

I didn't intend to make the lavender mousse to go with the cheesecake, I wanted to use the leftover cream cheese.

So, I made lavender mousse & I could use the newly bought silicone mould.

I was being adventurous & I wondered how it would taste to serve the coffee cheesecake with lavender mousse.

The taste was hard to explain, I was amazed how well these 2 flavours blended together for a subtle taste.

Recipe (6'' round + 3 x 2'' round):
Lavender mousse
50g cream cheese
70g whipping cream
25g sugar
2 tsp dried lavender
60ml hot water
3g sheet gelatine


Make a lavender tea, then strain & reserve tea.
Add the gelatine to the lavender tea, stir until dissolved.
In a small bowl, whisk cream cheese until smooth.
In another bowl, whisk whipping cream with sugar until stiff.
Fold in the cream cheese, then the lavender tea.
Fill in a heart-shaped silicone mould or any mould you like & freeze until hard.


Baileys Irish Coffee Cheesecake
adapted from here (Chinese)
Crust:
100g caramelised biscuit crumbs
30g unsalted butter (melted)


Mix all ingredients & bake in a preheated oven at 150'C for 10-15 min or until dark brown.
Press into the round pan & refrigerate to set.

Coffee cheese filling:

150g milk

10g coffee powder

1/2 stick vanilla pod (split in half)

250g cream cheese

90g sugar

200g whipping cream

65g Baileys Irish cream

12g sheet gelatine

Scrape the seeds from the vanilla pod with a knife, add the seeds & pods to the milk.

Add coffee powder to the milk, heat until boiling.

Remove from heating, add gelatine & stir to dissolve, then leave aside to cool before use.

In a large bowl, whisk cream cheese with sugar until smooth.

In another bowl, whisk up whipping cream then fold in the cream cheese.

Gently fold in the coffee milk followed by Baileys Irish cream.

Pour in the prepared pan & refrigerate to set (at least 4 h).