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Cakes :: Frozen Bailey's Cheesecake

300g mascapone
250g cream cheese (room temperature)
Grated rind of 2 lemons
1 ½ cups Baileys
½ cup sugar
¼ cup water
3 egg whites
1 ½ cups chopped dark chocolate
3 Tbsp finely ground coffee beans
6 Tbsp cream

In a bowl blend mascapone, cream cheese and lemon rind. Once blended gradually work in the Baileys and set aside.

Put sugar and water into small saucepan over a low heat and stir until the sugar dissolves. Stop stirring and bring to a rapid boil. Boil until syrup reaches soft ball stage. Remove from heat.

In another bowl, bear the egg whites until stiff and then gradually beat in sugar syrup, beating until you have a thick and glossy merringue. Fold egg whites into cream cheese mixture. Pour into 23cm loose bottom cake tin and freeze for at least 8 hours. Loosen cheesecake from the tin and cut into 8 portions. Cut 8 strips of baking paper (6cm wide by 25cm long) and wrap each portion. Return to freezer in cake tin.

Topping: Place chocolate, coffee and cream together and melt. Cool. Pour over top of each wrapped wedge and freeze for 2 hours. Stand in fridge for 20 mins before serving.

Other Cakes recipes: Sour Cream Lemon Cake, Banana Cake, Frozen Bailey's Cheesecake, Chocolate Celebration Cake