Baileys Cheese Cake

I love cheese cake. It's a very special treat when you are out on the water.
If you don't have any Philadelphia cream cheese, make your own. For this I always have a good stock of easy yo on board. I love yoghurt for breakfast and you can turn your yoghurt in to cream cheese for deserts and dips.
To do this after your yoghurt is set, you will have to drain it through some cheese cloth or chux in the fridge for half a day. It is worth the effort.

Ingredients

750 g home made cream cheese
125 mls rice malt syrup
1 egg
vanilla essence
1/4 cup of Baileys Irish Cream or Kahlua

Base

1 cup ground nuts meal
1 cup shredded coconut
1 cup LSA
120g unsalted butter.

If you are running low on nut meal, I use ground oats.
You will need a 23cm spring form tin. If you have a smaller one, use half the ingredients. Line it with paper and spray oil.
Preheat oven to 160.

To make the base mix the ground nut mix and butter. Add the coconut and mix with your fingers to make a dough. Press into the tin and bake for 10 minutes. Allow to cool.

Combine the cream cheese, syrup, egg, Baileys and vanilla in a large bowl. Spoon into the base and cook for 30 minutes. Place in the fridge for 2 hours before serving.