baileys cheesecake.

because a friend loves cheesecake, i decided to make some.

AND plus cream cheese was so cheap i had to buy some.

digestive cookie crust,

one cheesecake batter divided into 2 and flavored with baileys and coffee, layered into mini muffin silicon moulds,

and baked up into a gorgeous piece.

note to self: next time, if one batter is obviously denser than the other, just follow instinct and put the heavier one at the bottom. don't just layer it any way you want because it might look pretty.

i used 1/4 cup of baileys for 2/3 of this recipe, and while taste-wise it was perfect, the fact that there was only 1 tablespoon of concentrated coffee in the other half of the batter meant the alcoholic one was much wetter than the coffee one. in this case, the bailey's batter goes better on top because otherwise the coffee will sink into it and threaten to mess up the pretty layers.

just an addendum, the flavors in both batters are wonderfully strong and yet subtle. people will pick up on the flavors as according to their tastes, and i had people only picking up on the alcohol, or only on the coffee. good for telling who's an alcoholic, or a caffeine-addict since they'll be more sensitive to the other one.