Bailey's Cheesecake

Dessert featured on Irish Night
When I made this cheesecake it smelt delicious, looked amazing, and the texture was perfect... but I forgot a key ingredient, so it was really just... cheesy.  I'm confident if you include all ingredients, it will be the best Baked Cheesecake EVER.  Just don't forget the sugar :)

Ingredients - Base
150g digestive biscuits
75g unsalted butter, melted or very soft
Table spoon caster sugar

Ingredients - Top
50ml (or more if you like) Baileys or any Irish Cream
800g cream cheese
6 medium eggs
145ml tub double cream
175g caster sugar
20 cm Springform tin

Method - Serves 8
Put the over on 180 grease and line the Springform tin (I grease the sides and line the base normally)
Crush the digestives add the butter and the sugar (I do this in a food processor) use this mixture to line the base of the tin, even it out, then place in the fridge.
Put all the other ingredients in a bowl (or a blender) and mix together, poor over the digestive base and place in the oven.
Bake for about 40 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down(still in the oven), i can't explain how important this is it makes the cheesecake really smooth and delicious
When the oven is cool remove and refrigerate (TIP: make the cheesecake at night, turn off the oven and remove in the morning).
Serve with ice cream or double cream

Recipe courtesy of Nigella Lawson.

Eton Mess

Recipe from Christmas Dinner night.

Ingredients

7 eggwhites, at room temperature

200g icing sugar, plus 3 tbs extra

1 tsp cornflour

1 tsp white vinegar

300ml thickened cream

1 vanilla bean, split, seeds scraped (I used vanilla extract)

2 x 250g punnets strawberries, halved

1 tbs lemon juice

Method
Preheat the oven to 140C.  Line 2 baking trays with baking paper.
Using an electric mixer, whisk eggwhites to soft peaks. 
Sift icing sugar into a bowl, then add caster sugar. 
Gradually whisk sugars into eggwhites until thick and glossy. 
Add cornflour and vinegar, then whisk to combine.
Drop heaped dessertspoons of mixture onto the trays, spaced 6cm apart. 
Bake for 15 minutes, then reduce oven to 100C and bake for a further 30 minutes. 
Switch off oven and leave meringues in the oven with the door closed for 1 hour or until cooled completely.
Whip cream, vanilla seeds (or extract) and 2 tbs icing sugar in an electric mixer to soft peaks. 
Whiz half the strawberries with the lemon juice and 1 tbs icing sugar in a blender until you have a smooth coulis.
To serve, break up meringues, then divide among glasses, layering with cream, remaining strawberries and coulis.

High Top Apple Pie

Recipe from Pie Night

Ingredients
12 Granny Smith apples
1 1/2 tablespoons lemon juice
1/2 cup caster sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 batch basic pastry
1/3 cup almond meal
1 eggwhite lightly beaten (for brushing)

Method
Prehead oven to 180.  Place apple and lemon juice in a large deep frying pan over medium heat.  Cove and cook, shaking the pan occasionally, for 6-8 minutes or until just tender.  Set aside to cool.  Add sugar, cinnamon and vanilla, and mix to combine.  Set aside.
Half pastry and roll out 3mm thick.  Line the base of a 22cm metal base pie tin with one piece of pastry.  Sprinkle with almond meal, and pack the apple mixture tightly into the pastry shell.  Top with remaining pastry, press the edges to seal and trim the excess.  Cut several slits in the top of the pastry, brush with eggwhite and sprinkle with extra granulated sugar.  Bake for 35 - 40 minutes, or until pastry is golden and crisp.  Serves 8.

Basic Pastry Recipe
1 2/3 cup plain flour
1 tablespoon caster sugar
1/4 teaspoon baking powder
180g unsalted butter
1/3 cup iced water
1 teaspoon vanilla extract

Place flour, sugar and baking powder into a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs. With blender running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in fridge for 30min before using.

Recipe courtesty of Donna Hay, made by Ems on Pie Night.