you could freeze it and serve it semi-frozen. Did you use Double/Heavy cream and full-fat cream cheese and did the cheese/icicng sugar/baileys thicken like the video also when you whipped the double/heavey cream was it nice and thick? Not sure what went wrong as have made these often. Are you using cups or grams/os measurements x
I've looked at the recipe again and ran it through an Chat GPt and they said proportions are fine (checked cups too) only issue was to use more Baileys with the cup size.
@@ScrummyTV Very careful to follow recipe using grams and mls. Scales ok as no problem with other recipes. Thinking about tipping whloe lot into a dish and adding more digestive biscuits. or could I use corn flour/starch?
Here is some ideas frorm GhatGPT Immediate Fix: Turn It Into a Dessert in Glasses If time is short and the cheesecake won’t set in time: Scoop the mixture into individual serving glasses or ramekins. Layer with crushed biscuits or other toppings (e.g., chocolate shavings, whipped cream, or grated Baileys-flavored chocolate). Chill the glasses for a short time to firm up slightly, if possible, before serving. This turns your cheesecake into an attractive dessert without the need to reset it completely. Long-Term Fix: Refirm the Cheesecake If you still have time and want to salvage the cheesecake in its original form: Check the consistency of the filling: If it’s too soft, it likely needs more structure from cream cheese, whipped cream, or gelatin. If it’s runny, the liquid content (e.g., Baileys) might be too high, or the setting agent hasn’t worked. Reblend the Filling with Gelatin: Dissolve gelatin: Bloom 1-2 teaspoons of powdered gelatin in 2 tablespoons of cold water. Let it sit for 5 minutes, then gently heat until dissolved. Do not boil. Cool the gelatin slightly before whisking it into the cheesecake mixture. Avoid adding hot gelatin directly to the cold filling, as it might clump. Reassemble: Spread the mixture back into the cheesecake tin and refrigerate for 4-6 hours. Add Whipped Cream: Whip heavy cream until stiff peaks form and gently fold it into the filling. This adds structure without affecting flavor. Refill the tin and allow time to chill and set.
Yesterday I made chessecake according to your recipe. After 24 hours in the fridge, it's still just cream. Did you write all the details, maybe gelatin goes into the cake or ??? The taste is perfect but nothing from the cheesecake, just the cream. Please for the appropriate recipe. Thank you.
Hi Ivana - sorry to hear you had problems I've checked the recipe and it's correct. I've made this cheesecake several times and it was perfect. Did you use full fat cream cheese and double cream? Your mixture should have been thick like it is in the video before you add it to the biscuit base. If your cream was whipped to soft peak -it can only be the cream cheese where the problem is as there is so few ingredients in this recipe. There's no gelatin in this recipe I'm not really a fan of it .
Yes you can use mascarpone cheese Ivana I actually find mascarpone better setting than cream cheese filling . The mixture is quite thick when you fold in the whipped cream so don't understand:)
Made these for a work Christmas party. They were a big hit!
Delighted to hear that Elizabeth x
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍 Great job well done 👍👌👌👌
Thank you so much
Oh yum... These look so scrummy... Need to make this.... Christmas dessert sorted😅
Here is another mini baileys here Kathy B&M usually have the truffles closer to Christmas :) ruclips.net/video/YMeMpTZ8T2U/видео.html
@@ScrummyTV so kind of you, thank you 🤗
Oh, just give me a bowl with that heavenly mixture and a spoon please!🤤
A big spoon too! Like your thinking Karin :) Here's another Baileys for you ruclips.net/video/YMeMpTZ8T2U/видео.html
@@ScrummyTV 😋👍
what is a double cream ?
Heavy Cream :)
In fridge for10 hours and top still runny. Followed recipe. Fridge on 4 setting. How can I rescue this?
you could freeze it and serve it semi-frozen. Did you use Double/Heavy cream and full-fat cream cheese and did the cheese/icicng sugar/baileys thicken like the video also when you whipped the double/heavey cream was it nice and thick? Not sure what went wrong as have made these often. Are you using cups or grams/os measurements x
I've looked at the recipe again and ran it through an Chat GPt and they said proportions are fine (checked cups too) only issue was to use more Baileys with the cup size.
@@ScrummyTV Very careful to follow recipe using grams and mls. Scales ok as no problem with other recipes. Thinking about tipping whloe lot into a dish and adding more digestive biscuits. or could I use corn flour/starch?
Have you got any gelatine Peter? No I wouldn't use cornstarch as you have to cook that to thicken.
Here is some ideas frorm GhatGPT Immediate Fix: Turn It Into a Dessert in Glasses
If time is short and the cheesecake won’t set in time:
Scoop the mixture into individual serving glasses or ramekins.
Layer with crushed biscuits or other toppings (e.g., chocolate shavings, whipped cream, or grated Baileys-flavored chocolate).
Chill the glasses for a short time to firm up slightly, if possible, before serving.
This turns your cheesecake into an attractive dessert without the need to reset it completely.
Long-Term Fix: Refirm the Cheesecake
If you still have time and want to salvage the cheesecake in its original form:
Check the consistency of the filling:
If it’s too soft, it likely needs more structure from cream cheese, whipped cream, or gelatin.
If it’s runny, the liquid content (e.g., Baileys) might be too high, or the setting agent hasn’t worked.
Reblend the Filling with Gelatin:
Dissolve gelatin: Bloom 1-2 teaspoons of powdered gelatin in 2 tablespoons of cold water. Let it sit for 5 minutes, then gently heat until dissolved. Do not boil.
Cool the gelatin slightly before whisking it into the cheesecake mixture. Avoid adding hot gelatin directly to the cold filling, as it might clump.
Reassemble: Spread the mixture back into the cheesecake tin and refrigerate for 4-6 hours.
Add Whipped Cream:
Whip heavy cream until stiff peaks form and gently fold it into the filling. This adds structure without affecting flavor.
Refill the tin and allow time to chill and set.
Hi are these freezeable or how long will they last in the fridge
Yes you can freeze them and they will last in the fridge for 3 to 5 days .
Yesterday I made chessecake according to your recipe. After 24 hours in the fridge, it's still just cream. Did you write all the details, maybe gelatin goes into the cake or ??? The taste is perfect but nothing from the cheesecake, just the cream. Please for the appropriate recipe. Thank you.
Hi Ivana - sorry to hear you had problems I've checked the recipe and it's correct. I've made this cheesecake several times and it was perfect. Did you use full fat cream cheese and double cream? Your mixture should have been thick like it is in the video before you add it to the biscuit base. If your cream was whipped to soft peak -it can only be the cream cheese where the problem is as there is so few ingredients in this recipe. There's no gelatin in this recipe I'm not really a fan of it .
I made the cheesecake with mascarpone cheese, is that okay ?? whiped cream I mixed strong
Yes you can use mascarpone cheese Ivana I actually find mascarpone better setting than cream cheese filling . The mixture is quite thick when you fold in the whipped cream so don't understand:)
I have had same problem
I like the videos where you talk much better.
Thank you Elizabeth that's great to hear as often do wonder :)
This is my latest Baileys Cheesecake tutorial if you want to check it out ruclips.net/video/YMeMpTZ8T2U/видео.html