Saturday, 5 March 2016

Chocolate Baileys Cheesecake

This dessert is decadent and delicious. Whip it up to impress a date or your friends, I guarantee it won't last long after serving.

It took some trial and error to create this final recipe. I had previously attempted a strawberry cheesecake, but piled it too high in the tin. My friends were round for dinner, and I presented the cheesecake to them. When I removed the springform case, the whole cheesecake collapsed.

As you can see, this one was a bit more successful...

  • 250g Quark
  • 250g Mascarpone
  • 100g Icing sugar
  • 100g Cocoa powder
  • 300g digestive biscuits
  • 150g Butter
  • 5 tbsp Baileys Chocolate Luxe
  • Chocolate shavings, to decorate
You will also need:

A springform cake tin


First, make the base. Put the biscuits in a freezer bag, place on a wooden board and smash with a rolling pin. Do this until the biscuits are thick crumbs.

Next, melt the butter in a saucepan. Once its has melted completely, add the biscuit crumbs and stir. Once the mixture is completely combined, remove it from the heat and line the bottom of your cake tin. Make sure you press the biscuit mixture down. Leave the base to cool for three hours (or overnight) in the fridge.

To make the topping, first put the Quark and Mascarpone into a large mixing bowl. Sift in the icing sugar and cocoa powder, then mix thoroughly with a whisk. Once everything is combined, fold in the Bailey's.

Remove your cooled cheesecake base from the fridge and spread the topping on it (it doesn't have to be particularly neat). Shave pieces of chocolate onto the top and chill for three hours.

Dish it up, and watch it disappear.

No comments:

Post a Comment