Woohoo, a cheesecake at last! It's what I've been asked for the most since the beginning of Patate & Cornini, I don't know why 🤷‍♀️ There are millions of cheesecake recipes on the internet, so I wasn't sure about the point, but well... I felt like cooking one now :) It's a customizable recipe, like with the flavor of your choice.

It's been a while since I've wanted to make a vegan Baileys cheesecake again. When I was in hotel school, I was in the European section, so we had some of our practical courses (cooking and restaurant, mainly) in English (although with a French chef, so you can imagine the result was approximate 😂). We also had a cooking internship in Ireland at 16 years old. Several of our courses revolved around Irish culture throughout the year with the English teacher and we had organized an Irish meal with all the parents 😅 And the dessert was a Baileys cheesecake. Brilliant idea!

So that was the starting point. Make it vegan again.

But well, there were so many people at the SAQ (where we buy alcohoool in Quebec) and I wanted to avoid human contact, you know (cocorona). So no Baileys... Instead, I made a coffee and caramel cheesecake, and I'll explain just below how to adapt it to the flavor of your choice (including Baileys because it's still brilliant).

So... let me explain!

At one point in making the cream, you need 70 mL of liquid, and that's where you're going to put whatever you want. I used coffee, which was really good, it tasted a bit like tiramisu. But here are some other examples: red fruit puree (especially raspberry or blueberry in my opinion ;) ), caramel sauce, lime juice, water + matcha... You can also make it plain by just adding water, some vanilla if you have it, and serve it with a raspberry coulis for example!

In short, you get it, 70 mL of whatever you want to give this thing some flavor!