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Cowboy Cheesecake

Cook: Kristin Dahl

Please remember that I am firmly from the "A bit of this and a bit of that school of cooking" and that amounts, consistencies and ingredients do change in EVERY cheesecake that I make.

Base:
* around 100/120gm melted butter
* half a packet of Weston's Family Biscuits
The kind I get is the family assortment, so it's a combination packet. Then I use all of the bikkies that are chocolate chip, gingernut and chocolate. Of course, it depends on how big your container is. The main thing to remember is that you should enjoy experimenting!

Cheesecake:
* 2 x 250 gm philly cheese
* cup of castor sugar
* 400 gm chocolate of your choice (melted)
* 400 mls Baileys
* 250/300 mls Butterscotch Schnapps
* 200 mls greek or plain yoghurt
* 250 mls double thickened cream

Base: Blend the biscuits, stir in the butter and press into your container.

Cheesecake: Cream the philly and sugar.
Slowly add in the baileys (be careful, if you add it in too quickly, you get lumps and if you turn up the speed on your mix master you will end up with baileys splattering the kitchen walls and wasting baileys is a criminal offence). Add in the butterscotch schnapps. By now you should be getting high on the smell. Add in the Greek yoghurt. Once that is all mixed in, add in the chocolate. Once that is all mixed in, add in the cream.
Now sit back for about 5 full minutes and let your mix master do its thing on a high speed. The more you leave it, the more likely the cream will start to stiffen. When you are deafened by the mix master, pour the mixture into the base and leave in the fridge for two days before serving. If you don't have two days, you can leave it in the freezer for a couple of hours, and it doesn't change the consistency (too much alcohol for it to turn to ice cream!).

Happy eating!

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