Bahlsen Choco Leibniz Baileys Biscuits 135g

Product Information

New Choco Leibniz flavoured with the Original Irish Cream are on sale now (Credit: Bahlsen) Two new treats to ‘sink your teeth into’

Place each ball into a small paper case, then refrigerate in a covered container until ready to serve. You can keep these in the refrigerator for up to a week. Just let them come to room temperature before serving. Running a little hot water around the outside of the tin will work wonders when it comes to releasing it neatly from the base. If you’re worried about getting water on your cheesecake you can also run hot water over a clean tea towel and wrap it around the outside of the cake for a minute. Or you could try using a hairdryer on a warm setting to loosen the tin. Some unofficial sources say that the 24-month shelf life applies even if your bottle has been opened, and whether or not it has been kept in the fridge. However, there’s no advice on this from Baileys at the time of writing (December 2021). To make the base, use a food processor to whizz up the biscuits into crumbs. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set. For the cheesecake filling, use an electric whisk to mix together the cream cheese and icing sugar. Transfer the crumbs to a mixing bowl. If you are going to be making some for the youngsters, divide the crumbs between 2 mixing bowls.

Recommended Equipment and Ingredients*

It won’t be safe to eat if left out of the fridge for more than two hours, as harmful bacteria may have flourished in the room temperature cheesecake. So if you do use a stand mixer, don’t leave it unattended or you might overmix it. Can I make Baileys chocolate cheesecake with a food processor? If you’re still having trouble getting it off the base of the tin then using a warm, dry palette knife to slide around the edges and underneath can help loosen it. And remember to slide the cheesecake gently onto the plate (a large spatula can help here). Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake.

If you want to change the flavours in your cheesecake there are a few points of the recipe you can change with little impact on the texture of the cheesecake. Once the dough has chilled, remove it from the refrigerator and roll it into balls, about the size of glass marbles. Roll the balls in either coconut, chocolate sprinkles or coloured sprinkles. I normally roll the adult version (with Baileys) in coconut or chocolate sprinkles, and leave the coloured sprinkles for the kiddies version (with cream). If your cheesecake is lumpy, it’s most likely because the cream cheese wasn’t beaten enough to loosen it properly. This can happen if your cream cheese is very cold when you beat it. So it’s always best to let your cream cheese sit for a few minutes when it comes out of the fridge as this will make it easier to beat. Slicing the cheesecake first and carefully placing the sections a centimetre or so apart will let you only take out and defrost only what you need, and take a lot less time to defrost.To make this recipe you’ll need some fairly standard cooking equipment including weighing scales, measuring spoons, a mixing bowl and an electric whisk or stand mixer. If you aren’t a big baker, the only equipment which you might not have already is a 23cm (9 inch) springform cake tin. Another tip is to make sure your quantities of biscuit and butter are correct and that your biscuit crumbs are the right consistency. You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first! Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the butter, sugar and Baileys in a large bowl until pale and creamy. Stir in the combined flour and cornflour. When I was little, I remember my Dad bringing home brandy balls from the local German delicatessen. These were much larger than these truffles but had the same texture and they were covered in chocolate sprinkles. My Mum cut off a small piece for me to taste, but I didn't like them very much. My tastes have changed since those days, and I have to say, I LOVE these Baileys truffles 🙂 What do you need?

If you get lost along the way I’ve got some clear pictures that go with each step of the recipe, so you can see how your cheesecake should look as it comes together. Will I need any special equipment to make Baileys chocolate cheesecake? Start off by placing the biscuits in a plastic Ziploc bag and crushing them with a rolling pin until they are well-crumbled. If you have a food processor you can just whizz them around in there instead.Baileys has such a long shelf life because the alcohol in the whiskey acts as a preservative to keep the fresh cream from spoiling. Most bottles of Baileys come with a Best Before date of around 24 months from the production date. So you’ll usually have at least a year when you buy a bottle. To make these Baileys chocolate truffles, you only need 4 main ingredients plus coconut and sprinkles for covering. Choco Leibniz Baileys are a little bit fancy and provide the elevated biscuit experience that connoisseurs seek. Yes, you should make this cheesecake the day before you want to serve it, as it needs to be left to set in the fridge overnight.