Irish cream and chocolate cheesecake
The smooth, creamy liqueur gives this no-bake Irish cream cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.
By Rob Burns
Ingredients
- 100²µ/3½´Ç³ú butter
- 250²µ/8¾´Ç³ú digestive biscuits, crushed
- 600g/1lb 5oz full-fat soft cheese
- 25ml/1fl oz Irish cream liqueur such as Bailey's
- 100³¾±ô/3½´Ç³ú icing sugar
- 300³¾±ô/10½´Ç³ú double cream, whipped
- 100²µ/3½´Ç³ú grated chocolate
To garnish
- 200³¾±ô/7¼´Ç³ú double cream, whipped
- cocoa powder, to dust
Method
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
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