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Baileys cheesecake
45 m active | 9 h total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 25g
  • Carbohydrates about 44g
  • Protein about 7g
This is needed
This is needed for 12 pieces
Base
  • 40 g sugar
  • 1 pinch salt
  • 120 g white flour
  • 2 tsp baking powder
  • 50 g margarine, cut into pieces, cold
  • 2 tbsp oat drink
Mixture
  • 300 g tofu, plain, cut into pieces
  • 400 g vanilla soya yoghurt (e.g. Alpro Skyr style)
  • 90 g sugar
  • 70 g margarine
  • 140 g vanilla pudding powder
  • 0.5 organic lemon, grated zest and the juice
  • 1.5 dl Baileys (e.g. Almande)
  • 0.25 tsp salt
Glaze
  • 1 tin coconut milk
  • 150 g vegan, dark chocolate, finely chopped
  • 1 dl Baileys (e.g. Almande)
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
Mix the flour, sugar, baking powder and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the oat milk, mix quickly to form a soft dough, flatten, transfer to the prepared tin, press down firmly.
Mixture
Puree the soya yoghurt, tofu, pudding powder, sugar, margarine, Baileys, lemon zest, lemon juice and salt until smooth. Pour the mixture over the cake base. Cover the springform pan with foil.
To bake
Approx. 20 mins. in the centre of an oven preheated to 175°C. Remove the foil and bake the cake for a further 40 mins. Switch the oven off, leave to stand with the door ajar for approx. 15 mins., remove from the oven, leave to cool on a rack. Cover and chill the cake.
Glaze
Chill the coconut milk for approx. 8 hrs. or overnight. Place 80 g of the hard part of the coconut milk in a small pan. Add the chocolate and Baileys, melt over a low heat, stir until smooth, allow to cool slightly. Pour the liquid glaze over the cheesecake, leave to cool.