Recipe Time

I was so sure this recipe was here that when I wanted to make it yesterday, this was my first port of call. Second port of call was all my sent e-mails - now it's where it should be in my Recipe folder. The amounts are all a bit random because it's a recipe that has developed over the years from a recipe I got for a raspberry cheesecake from a Scottish girl who was over here for a wedding, over 25 years ago.
C's brother was coming for dinner yesterday, and since I've picked up C's cold I wasn't doing anything that was too much trouble - glazed loin of bacon, a gratin of  potatoes and some vegetables. But with a new bottle of Baileys, and cream cheese in the fridge I sent C out to buy some digestive biscuits.

Baileys Cheesecake:

For the base - 8 oz. digestive biscuits crushed, and 4 oz melted butter. Press into a lined 8" tin with a loose base.
Filling: I used 1 leaf of gelatine, which I think is equivalent to one generous teaspoon, (5ml measure) and I dissolved it in the Baileys, in a mug sitting in a saucepan of hot water. With powdered gelatine you should put the Baileys in the mug first and then sprinkle the gelatine on top, and leave for a few minutes before warming to dissolve. I guess I must have used at least 3 or 4 tablespoons of Baileys at this stage.
Beat together one large pack (as close to 250g as possible, because there's a smaller one) of cream cheese  and 2 ounces of caster sugar. Stir in 1 small carton (1/4 pint or150 ml) natural yoghurt. Try not to use one with too sour a flavour,  Greek yoghurt would do equally well.  Gently fold in  one 250 ml (1/2 US pint) carton of cream, whipped till thick but not stiff. Stir in Baileys and dissolved gelatine, adding Baileys to taste - no idea how much I used. Pour over the base and chill.

I splattered this with some melted dark chocolate after removing from the tin. This makes a light cheesecake topping, it will hold its shape when you cut it, but is still creamy rather than set. With slight variations it's the same recipe I use for strawberry and lemon cheesecakes too.