Recipe: Baked vanilla & baileys cheesecake
Michael O’Connor, from The Barking Dog in Belfast, has teamed up with Flahavan’s to make sure you’ll really enjoy getting yours!
What you'll need
1kg cream cheese
4 whole eggs
1 vanilla pod
3 tbsp honey
200g caster sugar
200ml Baileys (or other Irish cream liqueur)
350g Flahavan’s Irish Porridge Oats/Flahavan’s Irish Organic Porridge Oats
100g caster sugar
150g melted butter
To make the base, melt the butter in a heavy based pan. Add the Flahavan’s oats and sugar and cook for five minutes on a medium heat.
Line a flat baking tray with greaseproof paper and place a flan ring in the centre (a 10” cake tin with a sprung bottom can also be used). Fill the flan ring with the oat mix and flatten using the back of a spoon, making sure to get the mix into the edges with no holes. Leave to set in a fridge while you make the filling.
Make the filling in a mixer. Add the cream cheese, honey, vanilla and sugar. Beat well then add the Baileys and eggs. Mix together and pour into the flan ring.
Bake the cheesecake in a preheated oven at 150°C/gas 2/300°F for 30-40 minutes. Rest for 35-40 minutes before serving.
Note: The ingredients can be halved to serve six.