It's almost St. Patrick's Day! I hope you can feel my excited from wherever you are. Have a drink in my honour, as this year, I may not be able to drink because I'm still on antibiotics for my sinus infection. But I will definitely be celebrating in spirit. AND with this cheesecake! So here's the deal:
One of the things I hate most about living on an island (as glamorous as it can be at times) is the lack of options in the food store. For example, if you go to any regular food store, you will not find unflavoured gelatin. In fact, the people working there probably can't even tell you what it is. This was my intention when I went to the store yesterday with Amanda to get the ingredients. I was so upset, and crunched for time that I did the unthinkable (please don't kill me). I bought Jello's No Bake Cheesecake Mix. I KNOW! How dare I?! It's totally cheating, but I needed something and I had no time to bake anything last night. I did my best to customise it though, by making a custom Oreo crust! (Which technically Amanda made, while I mixed the filling, but I supervised. I'm making so many excuses for my laziness.) Even funnier, because I was on a time crunch, I completely forgot to add the cocoa! But it's still good nonetheless, and the extra tablespoon of Baileys didn't hurt either!
Baileys No Bake Cheesecake
Prep Time Total Time
25min. 4hr. 25min.
What You Need
1 cup oreo cookie crumbs
1-1/4 cups sugar, divided
1/4 cup butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/2 cup cold water, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. unsweetened cocoa powder
2 Tbsp. Irish cream liqueur
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz. BAKER'S Semi-Sweet Chocolate
Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 1 min. Cook and stir on low heat 3 min. or until gelatine is completely dissolved.
Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate several hours or until firm.
Top cheesecake with chocolate curls just before serving.
Happy St. Patricks Day! Here's to getting drunk!