Vegan Bailey’s ‘Cheesecake’

Vegan Bailey’s ‘Cheesecake’

I’ve wanted to make this for ages, especially as you see it so much in cafes here in Ireland!

So as we were having a fancy dinner party, finally my excuse to take some time out of my study schedule to cook again! (Conor’s been so good to me - he’s been doing most of the cooking in the house as I’m so busy)
This recipe is based off our previous creamy 'cheesecake' like cakes: Lemon Macaroon Cream Pie 
and Strawberry Tofu 'Cheesecake' 
(and was served at the same dinner party as Marinated Tofu in Pastry Floret Cups)

Baileys: 3/4 cup whiskey 2 cans coconut milk 1.5 tbsp instant coffee  (mixed with a little hot water) or about 3/4 cup strong coffee 1/2 cup brown sugar Base 1 packet biscuits crushed (we used Oaties - basically like Hobnobs) 3tbsp butter 2.5 tbsp golden syrup

Filling: 6tbsp cornflour 1/4 cup whiskey 3/4 cup brown sugar 1 block firm tofu (I guess you could use silken, but this works better for me I’ve found) 1/4 cup oil 1 tbsp vanilla essence

Makes 2 cakes: (so half it if you want one!)

1. Make the “Baileys”: put all the ingredients except the whiskey in a pot, then boil off for about 15 minutes until it thickens to a more cream like consistency (if you happen to get the thick ones from Aldi it won’t take long)

2. Preheat oven to 200°. Make the base: crush the biscuits. Then add the butter and golden syrup.

Line a cake tin with baking paper and grease it. Put the base mix into it and press it evenly on the bottom. Put in the oven for about 15mins. (it may harden in the oven or when you take it out and let it cool. If it doesn’t harden when it cools, put it in again at 5-10min intervals until it does)

3. Make the filling: put all the ingredients in a blender. Add 3/4 of the bailey’s mix to the blender mix- keep the rest for yourself ;) Pour the mixture in the blender over the cooled base.

4. Put in oven for about 30 mins or until very very slightly browned.

If I was to make it again though I’d probably just add the ‘Baileys’ ingredients directly to the filling… So this recipe may be getting an update sometime ! :)