Diet & Weight Magazine

Baileys Chocolate Cheesecake

By Tejal Hewitt @Tejal_x

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!
IMG_4705So 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.
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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!).

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Ingredients:
300g Chocolate digestives
150g Butter
2 Tbsp Cocoa
900g Cream Cheese
200g Caster Sugar
1 Tsp Vanilla
4 Eggs
175g Dark Chocolate
200ml Baileys
50g White Chocolate
50g Dark Chocolate
2 Tbsp Baileys

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Place the digestives in a food processor and blitz until crumbs

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Stir in the cocoa into the biscuit crumbs

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Add butter

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Stir well until all combined

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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.

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Add cream cheese, sugar and vanilla into a bowl and beat together until combined.

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Slowly add in the eggs one at a time until all 4 have been added

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Mix in the 200 mls of baileys into the cheese mixture

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Pour about half of the mixture into the biscuit bases.

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Melt the 175g of dark chocolate

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Stir a small amount of the cream mixture into the chocolate.

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Then pour into the remaining cheese mixture and whisk for a minute or so.

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Then pour into the tins

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Using the end of a knife, swirl the mixtures together briefly creating a marble effect.

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Place tins in a baking tray and fill with water, place in the oven and bake at 150c for about 50-60 minutes

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They will still have a slight wobble in the middle.

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Allow to cool completely and then cover with cling film and place in the fridge for at least 2 hours.

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Reserving a small chunk, melt the white chocolate over boiling water and add 1 tbsp of baileys and stir well until completely melted.

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Drizzle the baileys white chocolate over the cooled cheesecake

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Again melt the dark chocolate reserving a chunk and mix in 1 tbsp of baileys into the chocolate.

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Pipe the choclate over the cheesecake.

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Using a micro grater grate the white and dark chocolate chunks over cheesecake and place back in the fridge until ready to serve.

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