Steve tried your Bailey's cheesecake for my wife birthday. she & I loved it. many thanks for the great recipe. By the way I added grated white chocolate along with milk chocolate. tasted AMAZING!!! THANKS AGAIN
Cheers once again Steve. I have a similar recipe but I use Oreo cookies mixed with melted butter as the biscuit base and use more crumbled chocolate than you have. Nice recipe, thanks!
And I was away all week, on a road trip Dave.. Sorry to hear you were sick Buddy, If I were home I am sure I would have known and sent my best Hope you are feeling better Steve
It looks fantastic Steve. I really have to try your cheesecake recipe sometime. I have all the ingredients but the biscuits. I've seen you use this no-bake technique with the gelatin before with a lemon cheesecake I think. I've been meaning to try it since. It appears to have a might lighter texture than the dense heavy cheesecake I'm used to making. Now I need to make some digestive biscuits.
This one is a little Denser than I like like Anne. My Lemon Cheesecake is a lot lighter and to me, the best ever no bake cheese cake because it uses cottage cheese, which is fresher and lighter. I love a good Cheese cake. Thanks. I have so much catching up to do :o( Steve
I just made this can't wait to eat it tonight. I had a taste of it from the bowl it so good I added 1 cup of baileys instead, got the nice creamy taste and then the kick of baileys :)
Hola muchas gracias por compartir se ve delicioso no se inglés pero el paso a pasó super bien explicado A la vista entendí perfecto lo voy a hacer Su filipina de chef me encantó esta hermosa Y usted maestro tiene buen animo y buena actitud mil gracias
Hello. Looks gorgeous and actually makes me want to have a go. Realise this isn't a recent video/recipe but the block philadelphia, is it the same as the tubs as can't find the blocks anywhere?
Hi Steve! If I wanted to add more baileys, would I just use more gelatine as well so it sets? Or do you think 1/2 cup gives it enough of the Irish cream flavour? Also would this recipe be good for making individual sized cheesecakes as well? Thanks in advance :)
+chloemariie96 Hi Chloe, if you want to increase the Alcohol, you will need to increase the Gelatine also and yes it will make great little cheesecakes too :) Steve
9 років тому+2
fantastic and didactic video....thumbs up ...best wishes and regards...
Thank you for your prompt reply. Yes, I meant the type of butter used for the base. It is an excellent recipe and being very cold weather at present here the base was too brittle and did not soften up when taken out from the fridge. So I thought of using spreadable softer butter. What do you think? Can you suggest what to do to get base less brittle. Thank you.
interesting Godfrey, I have never come across it being too hard. but in that case then yes a pre softened butter may work well. I have not tried it so i will rely on you to report the results. :) Steve
Nuevamente, le quería mostrar como me quedo el cheesecake, pero me fue imposible subir la imagen. Delicioso, le gusto mucho a mi familia!. Gracias por compartir sus recetas! Saludos, desde la maravillosa Ciudad de México
Thank you Emi :o) Thanks for the comment. I was away last week, so sorry for the slow reply, looks like I have my work cut out replying to all the messages :(
Look really good. I'll have to try it. Being from the Northeast US I'm slightly worried that it won't be the same texture that I know and love. Is this much lighter than a normal one or does it have the stiffness of a baked cake?
So a none Bake Cheese Cake that can be handles like that, you definitely need the Gelatin I use here, maybe even a little more and add a little more butter in the Base so it firms up and doesn't crumble. That should do it :o) Steve
hiya Steve, 're things - if I can only get gelatinous leaves, hi w much would I need, and also, will the cheesecake freeze well? I like to be in front. gorgeous recipes by the way. thank you.x
I live in England and when I went looking for block cream cheese I couldn't find any, the supermarket just didn't sell them. Will the tubbed variety be alright to use?
There is Vegetarian Gelatin in most Supermarkets, which works just as well Eve. :o) Thanks for the comment. I was away last week, so sorry for the slow reply, looks like I have my work cut out replying to all the messages :( Steve
Maybe because I am not in The UK I have had problems navigating your website - after viewing your cheesecake video, I wanted your recipe for baileys Irish cream, no luck. Usually, UA-cam videos offer a link to the website, your just goes all over the place. So sad to say, I give up on your recipe for Irish cream. (I know it would have been great)
Doh! You do know that this style of Cheesecake is always no Bake? Baked Cheesecakes are just another style, you'll learn but you do look a little silly saying that..
I kinda understand where you're coming from, that's why we have that no bake cookies nowadays (read: raw cookiedough). Imo it is just a fad for the lazy cooks. To me this is just Bailey's flavored cream cheese.....
That is why you look silly. No Bake Cheesecakes go back Centuries, In my opinion they are the only real Cheesecake, in Europe you see this just sold as Cheesecake. We use the term to differentiate between the New York Style Baked Cheesecake.. You don't seem to get it and that is why your comment is so daft. The base of this Cheese cake is Cooked and the top is Delicious. Better than any dry old sponge baked Cheesecake.. You might as well go on a video and say No baked fruit salad... How Lazy.. You really picked the wrong recipe to show your ignorance but I forgive you..
Steve tried your Bailey's cheesecake for my wife birthday. she & I loved it.
many thanks for the great recipe. By the way I added grated white chocolate along with milk chocolate. tasted AMAZING!!! THANKS AGAIN
+wkd sales Wow! Nice that sounds nicer than mine :o) Thanks..
Cheers once again Steve. I have a similar recipe but I use Oreo cookies mixed with melted butter as the biscuit base and use more crumbled chocolate than you have. Nice recipe, thanks!
Cheese Cakes are my favorite, and this one looks yummy!
I've been sick with the flu all week, so I've been away. Thanks for sharing, Steve!
And I was away all week, on a road trip Dave.. Sorry to hear you were sick Buddy, If I were home I am sure I would have known and sent my best
Hope you are feeling better
Steve
Wow, I wish I could eat some of this cheesecake! Looks scrumptious. Thanks Steve, another great video.
Thank you Sharon :o) It was truly Scrumptious ♪♫
Great. I don't think even I can mess that simplicity up. 👍
for someone who never seen his sister make cheesecake before this seems quite simple. and amazing im gonna try. just for the bailey's. Thanks
+ameagor thenny Welcome..
I did it is delicious . And my family want me to make more with out finishing the first one lol . Thank for this recipe.
Well done Ranee :o)
making this for my mums birthday cake. we both love bailey a lot
:o) Happy Birthday
very nice, my mother-in-law makes it for xmas, and i really like this cake, so i will give it a try.
Thank you for this recipe. I made it and it was soooo delicious.
YUM, YUM, YUM ! Now that's my kind of Cheesecake, thanks Steve looks fab.
Thank you Sandy. It was great, there is nothing you can't like in it, is there? :o)
Steve
It looks fantastic Steve. I really have to try your cheesecake recipe sometime. I have all the ingredients but the biscuits. I've seen you use this no-bake technique with the gelatin before with a lemon cheesecake I think. I've been meaning to try it since. It appears to have a might lighter texture than the dense heavy cheesecake I'm used to making. Now I need to make some digestive biscuits.
This one is a little Denser than I like like Anne. My Lemon Cheesecake is a lot lighter and to me, the best ever no bake cheese cake because it uses cottage cheese, which is fresher and lighter. I love a good Cheese cake. Thanks. I have so much catching up to do :o(
Steve
I just made this can't wait to eat it tonight. I had a taste of it from the bowl it so good I added 1 cup of baileys instead, got the nice creamy taste and then the kick of baileys :)
Sounds Delicious Wendy :)
was so good there is none left
Wendy Broadbent LOL..
Hi there Steve thanks for the recipe definitely going to try it, cheers :)
Tell me how it turns out Heather..
I am going to try this. Looks delicious 😋
Hola muchas gracias por compartir se ve delicioso
no se inglés
pero el paso a pasó super bien explicado
A la vista entendí perfecto lo voy a hacer
Su filipina de chef me encantó esta hermosa
Y usted maestro tiene buen animo y buena actitud mil gracias
Most Welcome.. :o)
8 years on i still making this except i now use strawberry and cream baileys and flakes its so popular i got to make 4/5 extra for family for xmas
That is so nice to hear. Thank you ☺️
thanks Steve. Wonderful!
" It's so perfect.. 😋👍"
sounds good enough to eat.
+Thomas Gallagher :o) Hi again.
Hello. Looks gorgeous and actually makes me want to have a go. Realise this isn't a recent video/recipe but the block philadelphia, is it the same as the tubs as can't find the blocks anywhere?
I must try this one. Thanks
I love all those colourful whites? (Shirts) Steve.
Nina Greenaway Me too Nina, I like a splash of colour :o)
Thanks
Steve
Hi Steve! If I wanted to add more baileys, would I just use more gelatine as well so it sets? Or do you think 1/2 cup gives it enough of the Irish cream flavour? Also would this recipe be good for making individual sized cheesecakes as well? Thanks in advance :)
+chloemariie96 Hi Chloe, if you want to increase the Alcohol, you will need to increase the Gelatine also and yes it will make great little cheesecakes too :)
Steve
fantastic and didactic video....thumbs up ...best wishes and regards...
Cirugía de Mano Thank you, best wishes from Oz
THAT LOOKS SOOOOO GOOD!!! :) ur so awsome Steve
🇵🇭Thks 4 d recipe gonna try this out🍳🍮🍪 🍩🍰
+Emigoofy Galicia No worries.
Thank you for your prompt reply. Yes, I meant the type of butter used for the base. It is an excellent recipe and being very cold weather at present here the base was too brittle and did not soften up when taken out from the fridge. So I thought of using spreadable softer butter. What do you think? Can you suggest what to do to get base less brittle. Thank you.
interesting Godfrey, I have never come across it being too hard. but in that case then yes a pre softened butter may work well. I have not tried it so i will rely on you to report the results. :)
Steve
Thanks Steve
+Rebexx R Welcome.. :)
It was yummy. Need to use more congealing gel to get it to hold better. The second attempt will be crucial - for ten at Xmas.
***** :o) Superb, well I wish you a merry Christmas..
Fantastic cheesecake! OMG yum steve.
Thank you Angie, hope you have had an awesome week
Steve
Nuevamente, le quería mostrar como me quedo el cheesecake, pero me fue imposible subir la imagen. Delicioso, le gusto mucho a mi familia!. Gracias por compartir sus recetas! Saludos, desde la maravillosa Ciudad de México
Greeting back from Australia. Thank you for your comment.
Steve
May I suggest you use normal unsalted butter in hot weather and spreadable butter in cold weather. Steve please comment
Godfrey Agius I can comment Godfrey but I am not sure what you are saying? For the Base? Soft butter won't do.
Looks delicious :)
Thank you Emi :o)
Thanks for the comment. I was away last week, so sorry for the slow reply, looks like I have my work cut out replying to all the messages :(
Great video
Look really good. I'll have to try it. Being from the Northeast US I'm slightly worried that it won't be the same texture that I know and love. Is this much lighter than a normal one or does it have the stiffness of a baked cake?
Which way do you like it? then I can advise.
Steve
I prefer a firmer cheese cake. One that if you slice it right you can literally pick your slice up by hand and eat it like that.
So a none Bake Cheese Cake that can be handles like that, you definitely need the Gelatin I use here, maybe even a little more and add a little more butter in the Base so it firms up and doesn't crumble. That should do it :o)
Steve
Thanks!
Cheers from Galway City
Cheers back, from Oz
How much Hot water was used w/gelatin?? 1/4 cup maybe??? New at this cooking/baking stuff doing for Irish Wife's B-Day
hiya Steve, 're things - if I can only get gelatinous leaves, hi w much would I need, and also, will the cheesecake freeze well? I like to be in front. gorgeous recipes by the way. thank you.x
Christine Dunphy It freezes great. Use a couple of leaves, more is better than too little..
Steve
Would you not use mascarpone? That's what I use 💜
Can you omit the gelatin completey
Hi steve. Im struggling to get powdered gelatin. If I use the sheets how much would you recommend?
I would google how many sheets of gelatin to a teaspoon Emma
I live in England and when I went looking for block cream cheese I couldn't find any, the supermarket just didn't sell them. Will the tubbed variety be alright to use?
Saisons1234 Absolutely. Any cream cheese should be fine.
Steve
Does it have to be powder gelatin??
what can I use instead of gelatine bc im a vegetarian. thx
There is Vegetarian Gelatin in most Supermarkets, which works just as well Eve. :o)
Thanks for the comment. I was away last week, so sorry for the slow reply, looks like I have my work cut out replying to all the messages :(
Steve
Where can u get the cream cheese I can't find it in my town
What kind of gelatin did he used?
I suggest double the amount of baileys... if you wanna taste it
Maybe because I am not in The UK I have had problems navigating your website - after viewing your cheesecake video, I wanted your recipe for baileys Irish cream, no luck. Usually, UA-cam videos offer a link to the website, your just goes all over the place. So sad to say, I give up on your recipe for Irish cream. (I know it would have been great)
Wow, I just google it and the it was No 1 ??
really need to stop putting baileys on a pedestal, there are better irish cream on the market.
Where is a copy of the written recipe?
Thank you. Send it to me when you type it up. Happy to share.
Burn the polka dot shirt. Do it quickly.
Eew. No bake. There is a better recipe on here for a baked one. (Like the pros).
Doh! You do know that this style of Cheesecake is always no Bake? Baked Cheesecakes are just another style, you'll learn but you do look a little silly saying that..
I kinda understand where you're coming from, that's why we have that no bake cookies nowadays (read: raw cookiedough). Imo it is just a fad for the lazy cooks. To me this is just Bailey's flavored cream cheese.....
That is why you look silly. No Bake Cheesecakes go back Centuries, In my opinion they are the only real Cheesecake, in Europe you see this just sold as Cheesecake. We use the term to differentiate between the New York Style Baked Cheesecake.. You don't seem to get it and that is why your comment is so daft. The base of this Cheese cake is Cooked and the top is Delicious. Better than any dry old sponge baked Cheesecake.. You might as well go on a video and say No baked fruit salad... How Lazy.. You really picked the wrong recipe to show your ignorance but I forgive you..
I’m going to try this it looks delicious 🥰