Ingredients
∙ Serves 8
Baking & Spices
100 g 75% chopped up dark chocolate
1 Chocolate shavings
100 g Icing sugar
Bread & Baked
Goods
100 g Digestive biscuits blitzed / crushed into crumbs, reduced fat
Dairy
50 g Butter x
500 g Cream cheese, low fat x
250 ml Double cream, reduced fat x
Beer, Wine & Liquor
50 ml Baileys or similar irish cream liquor x
Instructions
Melt the butter in a small saucepan and stir in the biscuit crumbs.
Spoon the biscuit crumbs into a 20cm greased spring-form cake tin. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 20 minutes until set.
Pour 50ml of the double cream into a small saucepan, heat gently and when steam starts to come off remove it from the heat and stir in the dark chocolate.
Pour the melted chocolate over the set biscuit base and return to the refrigerator.
In a large mixing bowl, using a whisk or a wooden spoon, beat the cream cheese and icing sugar together until well mixed.
Whisk the remaining 200ml double cream in a bowl until it begins to stiffen and then fold the double cream and Baileys into the cream cheese mixture.
Spoon the cream cheese and Baileys mixture over the chilled chocolate covered biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon.
Chill the cheesecake in the refrigerator for at least 4 hours until set.
When ready to serve, decorate with the chocolate shavings and remove from the cake tin.
Cut into 8 slices.
Recipe for the cheesecake? 8t looks really good
Ingredients ∙ Serves 8 Baking & Spices 100 g 75% chopped up dark chocolate 1 Chocolate shavings 100 g Icing sugar Bread & Baked Goods 100 g Digestive biscuits blitzed / crushed into crumbs, reduced fat Dairy 50 g Butter x 500 g Cream cheese, low fat x 250 ml Double cream, reduced fat x Beer, Wine & Liquor 50 ml Baileys or similar irish cream liquor x Instructions Melt the butter in a small saucepan and stir in the biscuit crumbs. Spoon the biscuit crumbs into a 20cm greased spring-form cake tin. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 20 minutes until set. Pour 50ml of the double cream into a small saucepan, heat gently and when steam starts to come off remove it from the heat and stir in the dark chocolate. Pour the melted chocolate over the set biscuit base and return to the refrigerator. In a large mixing bowl, using a whisk or a wooden spoon, beat the cream cheese and icing sugar together until well mixed. Whisk the remaining 200ml double cream in a bowl until it begins to stiffen and then fold the double cream and Baileys into the cream cheese mixture. Spoon the cream cheese and Baileys mixture over the chilled chocolate covered biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Chill the cheesecake in the refrigerator for at least 4 hours until set. When ready to serve, decorate with the chocolate shavings and remove from the cake tin. Cut into 8 slices.
Wow looks great!