Creamy, rich and divinely chocolatey, Baileys Cheesecake really is a little slice of Baileys heaven!
- 50ml Baileys Original Irish Cream Liqueur
- 110g Sweet Oat Biscuits
- 25g Butter, Melted
- 235g Mascarpone
- 200g Fromage Frais
- 100g Dark Chocolate
- 2 Eggs
- 40g Caster Sugar=
- 100g Dark Chocolate at least 75% Cocoa
- 1tbsp Cocoa Powder
- 1tbsp Crème Fraiche or Cream
1. Crush up the oat biscuits with a rolling pin and mix thoroughly with the melted butter to make the base.
2. Press the mixture firmly into the base of a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides. Pre-bake for 20 minutes at 200C/400F/gas mark 6, then remove from the oven to cool. Reduce the oven to 150C/300F/gas mark 2.
3. Begin making the top layer by melting the chocolate in a bowl over a pan of hot water. Take care not to let the bowl touch the water, and don’t overheat the chocolate as it will separate.
4. Spoon mascarpone and fromage frais into a large bowl and whisk until smooth. Add eggs and sugar and whisk again before adding melted chocolate and Baileys.
5. Pour the mixture into the tin, smoothing it with the back of a spoon, and bake in the centre of the oven for 1 1/4 hours. Then turn the oven off but leave the cheesecake inside until completely cold to prevent cracking.
6. Sprinkle the surface of the cheesecake with chocolate curls or shavings. To make the curls, melt chocolate as before and spread on a smooth flat surface to form a 6-inch (15cm) circle. Chill in the fridge for 45 minutes. Drag a cheese slicer or sharp k
7. Serve with crème fraiche or cream.