The ULTIMATE cheesecake recipe. Rich and dreamy Irish Cream and chocolate filling on a crunchy biscuit-chocolate base… Topped with decadent dark chocolate ganache, a little light chocolate cream and luxurious Irish Cream truffles.
100g/mlBaileys Original Irish Cream Liqueur(or alternative good quality Irish Cream liqueur)
70gdark chocolatefinely grated
100ggood quality dark chocolatechopped
80g/mldouble creamTo add Baileys to the Ganache, substitute 15 ml/g of cream for Baileys liqueur.
2tbspfinely grated chocolateoptional
Irish Cream Truffles optional
Crush the biscuits into crumbs either in a food processor or place in a strong large plastic food bag and bash with a rolling pin.
Transfer to a large mixing bowl and mix with the melted butter until the mixture looks evenly 'damp'.
Add and mix in the chocolate chips.
Transfer the mixture to a deep 8 inch (20 cm), non-stick springform baking tin and press down (using the back of a spoon or a flat-bottomed glass) to make an even, firm base.
Place in the fridge to set for about 30 minutes while you make the filling.
Baileys Chocolate Cheesecake Filling
Using an electric whisk and in a large clean bowl, briefly beat together the two types of cream cheese and the icing sugar until combined and smooth.
Add the cream and Baileys and continue to beat until the mixture starts to thicken.
Add the grated chocolate and continue to beat until the mixture is thick enough to hold its shape well.
Transfer to the tin on top of the set biscuit base and smooth the top.
Place in the fridge to chill and set for at least 4 hours.
When the cheesecake is set, carefully remove from the tin and transfer to a serving plate. See NOTES at the bottom.
To make the chocolate ganache, place the chopped chocolate in a glass, heat proof bowl.
Heat the cream in a small saucepan to just simmer point (when the bubbles start to form at the edges. Do not let it boil).
Pour the cream over the chocolate and push the chocolate down under the surface. Leave to sit for about 5 minutes.
Gently stir the chocolate into the cream until it has all melted and the ganache is smooth. If there are any remaining lumps, either place the bowl in a microwave (medium setting) for about 5 seconds at a time, stirring between each OR set over a lightly steaming bowl of water to gently heat and stir through.
Set the ganache aside to cool to room temperature, stirring occasionally.
When the ganache is cool and at 'drizzle' point, remove the cheesecake from the fridge and spoon some of the ganache onto the surface, using a palette knife to carefully spread across evenly to the edges. Set the remaining ganache aside to use in the whipped cream decoration.
Place the cheesecake back in the fridge to set the ganache while the cream is whipped.
Whipped Chocolate Cream
While the ganache is still soft, whip with the double cream (you may not need all of the ganache, depending on how much was used for the top of the cheesecake). Whip to 'just soft peak' stage.
Using a piping bag and an open-star nozzle, pipe swirls of chocolate cream around the top edge of the cheesecake.
Top some of the cream swirls at intervals with Irish Cream truffles (optional). Cut the truffles in half if you wish.
Sprinkle a couple of tablespoons of grated chocolate onto the central surface of the cheesecake (optional).
This recipe contains alcohol and is therefore only suitable for adults.* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.To remove the cheesecake cleanly from the tin :
Unclip the tin a tiny bit and very carefully run a flat-sided/butter knife around the edge of the cheesecake.
Next, carefully open the spring of the tin completely.
Open the tin as wide as possible and very gently lift it off and over the cheesecake. You can alternatively opt to carefully push the cheesecake up through the sides of the tin with your hand supporting the base, but I find it cleaner and easier to work the other way round if the tin will open wide enough.
Use a palette knife to carefully loosen the biscuit base of the cheesecake from the tin.
With the support of a couple of palette knives/fish slice/cake lifter, transfer the cheesecake to the serving plate.
If you wish, you can smooth the sides of the cheesecake gently using a flat/butter or palette knife.