Cheesecake is
an all-round pleaser at a dinner table, and if you opt for a chilled cheesecake
rather than a baked one, it couldn’t be easier to make.
The following
recipe is for a Chocolate Baileys Cheesecake. It was one of the puds I made for
Christmas Day, but if you can't wait until next year, it could be the perfect way to end a New Year’s Eve or New
Year’s Day feast too.
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 |
| Chocolate Baileys Cheesecake |
Ingredients (serves 12)
- 300g Hobnobs
- 100g unsalted butter
- 600g full fat cream cheese
- 300ml double cream
- 100ml Baileys
- 2 tablespoons icing sugar
- 300g milk chocolate
- 50g milk chocolate (optional - for decoration)
Method
1. For the
cheesecake base. Crush the Hobnobs to form crumbs, using either a food processor
or rolling pin (having placed the biscuits in a mixing bowl or plastic
bag).
2. Melt the butter, add it to the crushed biscuits, and mix through.
3. Press the
biscuits evenly into a spring form cake tin, and then chill the base in the fridge whilst you prepare the cheesecake topping.
4. For the cheesecake topping. In a mixing bowl, beat the cream cheese together using an electric whisk to make it smooth. Then slowly add the
double cream, followed by the Baileys and icing sugar.
5. Melt the
milk chocolate and slowly add it to the cream cheese mixture, still using the
electric whisk.
6. Spoon the
mixture on top of the biscuit base and spread it out so that it is even.
7. Melt the
additional 50g milk chocolate and drizzle it over the top of the cheesecake.
8. Place the cheesecake in the fridge and leave it to chill for a minimum of 2
hours before serving.
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If you would prefer a more subtle Baileys flavour, reduce the quantity to 50ml or 75ml. You could
also switch the milk chocolate for dark or white chocolate, or leave chocolate out of the recipe completely. In addition, digestives or another crunchy biscuit would work well for the base if you
don’t fancy hobnobs.
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Want to make a cheesecake but not to keen on Baileys? Try my White Chocolate and Honeycomb Cheesecake instead.
