Baileys Chocolate Cheesecake Pots
Little pots of delectably creamy Baileys-flavoured cheesecake topped with crushed double-chocolate cookies. These cheesecakes are light and creamy while low in fat, and so simple to make with just a few ingredients. A tasty treat for dessert, strictly for the grown-ups!
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You can make 1 large cheesecake by pouring all of the mixture into one large dish and letting it set in the fridge. Spoon out individual portions when ready to serve
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4 comments
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Tanisha smithMonday 30th May 2022
Hey, can I ask if I’m doing the veg-gel correctly.. the sachet said to mix the sachet in 200ml of cold water and then boil it… and then i poured it into the recipe.. but now the recipe looks lumpy.. have I done something wrong.. I obviously used 1.5 sachets as recipe states with 300ml water following the sachet recipe… thank you.
SharonTuesday 31st May 2022
Hi Tanisha, you just need to dissolve the vegetarian gelatine in 4 tbsp (60 ml) of cold water according to the recipe. You don’t need to use the instructions on the sachet, just the instructions given in the recipe.So only 4 tbsp of cold water and no boiling is needed. Many thanks for your question and hope this helps.
EmmaTuesday 11th October 2022
I am glad you asked this question as I thought the same. My book literally says follow the packet instructions to make the Gelatine, it does not say make with 60ml of water.
SharonMonday 17th October 2022
Hi Emma, sorry to hear of the confusion about the gelatine. The recipe says ‘Make up the gelatine with 4 tbsp of cold water’. Four tablespoons of water is equivalent to 60 ml. Hope this helps.
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