I was attending a little gathering and decided to make another dessert – considering last time I made Sherry Cupcakes so had to meet some expectations!
So going with the adult alcohol theme I decided to make a Baileys Chocolate Cheese Cake. The Baileys and chocolate combination was absolutely amazing and although you could taste the Baileys it wasn’t over powering.
Now I prefer a crunchy hard base, and this was a more of a new york style soft base and my husband loved it, and I think my friends enjoyed it too ( specially since they did all finish their piece!).
300g Chocolate digestives
2 Tbsp Cocoa
900g Cream Cheese
200g Caster Sugar
1 Tsp Vanilla
175g Dark Chocolate
50g White Chocolate
50g Dark Chocolate
2 Tbsp Baileys
Place the digestives in a food processor and blitz until crumbs
Stir in the cocoa into the biscuit crumbs
Stir well until all combined
Press into with a 23 cm cake tin or I used a 7inch and 2 3inch tins and place in the fridge while making the remaining mixture.
Add cream cheese, sugar and vanilla into a bowl and beat together until combined.
Slowly add in the eggs one at a time until all 4 have been added
Mix in the 200 mls of baileys into the cheese mixture
Pour about half of the mixture into the biscuit bases.
Melt the 175g of dark chocolate
Stir a small amount of the cream mixture into the chocolate.
Then pour into the remaining cheese mixture and whisk for a minute or so.
Then pour into the tins
Using the end of a knife, swirl the mixtures together briefly creating a marble effect.
Place tins in a baking tray and fill with water, place in the oven and bake at 150c for about 50-60 minutes
They will still have a slight wobble in the middle.
Allow to cool completely and then cover with cling film and place in the fridge for at least 2 hours.
Reserving a small chunk, melt the white chocolate over boiling water and add 1 tbsp of baileys and stir well until completely melted.
Drizzle the baileys white chocolate over the cooled cheesecake
Again melt the dark chocolate reserving a chunk and mix in 1 tbsp of baileys into the chocolate.
Pipe the choclate over the cheesecake.
Using a micro grater grate the white and dark chocolate chunks over cheesecake and place back in the fridge until ready to serve.