Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Kades' Baileys and caramel cheesecake
Serves 12
Ingredients
Base
350g wine biscuits, finely crushed
½ cup melted butter
3 tsp white sugar
Cheesecake filling
tin sweetened condensed milk
500g cream cheese
500ml cream, softly whipped
100g white chocolate buttons
⅓ cup Baileys Irish Cream
50ml caramel dessert topping
100ml cream, heated
25g (about 5 tsp) powdered gelatine
Method
Mix biscuit crumbs, melted butter and sugar until well combined, then put in the base of a 22cm-24cm lined spring-form tin. Put in the fridge.
Combine condensed milk, cream cheese and white chocolate in a food processor until smooth. Add Baileys and caramel topping until the desired taste is achieved.
Add ¼ cup boiling water to the gelatine and stir until dissolved. Mix with the 100ml of heated cream, then blend with cheesecake mix until all small chunks of chocolate are gone.
Fold in the softly whipped cream before it starts to set. Pour into the base and put in the fridge to set.
Serve with a little caramel sauce.
Requested by Kay Anderton of Mosgiel.
This recipe comes from Kades restaurant at the Mosgiel Tavern.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
