Baileys cheesecake

We went for a visit at our neighbours and I decided to make a cake to take with us. I chose Baileys cheesecake, because I thought it would suit adult taste quite good and because the Baileys-filling I used in a filled cake earlier was scrumptuous. The recipe is (again) from Kinuskikissa. The edges of the cake are made with melted chocolate, my first try but it was very easy.

The bottom and edges: 235 g oatmeal cookies 125 g margarine

Filling: 4 leaves of gelatine 2 dl whipping cream 1 ¼ dl powdered sugar 500 g mascarpone cheese 3 egg whites 1 dl Baileys liqueur

Cover a 24 cm -diameter springform cake tin with baking paper and brush the edges with cooking oil. Crush the oat biscuits with rolling pin or blender. Melt the butter in a saucepan and stir in the crushed biscuits. Press into the bottom and sides of the pan using your fingers.

 Soak the gelatine leaves in cold water. Whip the cream. Add the icing sugar while whipping. Mix the whipped cream with mascarpone cheese. Beat egg whites until stiff and add to the cream mixture.

Bring the liqueur to a boil and melt the gelatine into the warm liquid. Stir in the liqueur-gelatin mixture in a thin string into the filling mousse. Pour into the cake pan and smooth the surface. 

Refrigerate for three hours. Remove from the pan and put on a serving plate.