Tuesday, 10 December 2013

Baileys cheesecake with chocolate ganache

Cheesecake- Baileys and chocolate.. I don't think I need to say to much to convince you to make it? It is so deliciously creamy with perfectly balanced flavours of chocolate and liquor, a real treat for all cheesecake fans!


For the base: 
  • 160g double chocolate digestive biscuits
  • 50g melted, unsalted butter
For the cheese mixture:
  • 500g cream cheese (in room temperature)
  • 225ml double cream
  • 90ml Baileys
  • 75g icing sugar
  • 1 tsp vanilla paste or extract
  • 1 1/4 tbsp powdered gelatine
For the chocolate ganache:
  • 50ml double cream
  • 50g dark chocolate (chopped)

Crush the biscuits to achieve fine crumbs and mix with melted butter. Tip the mixture into a lined 20cm spring-form, spread evenly to cover the whole base and press lightly.  Leave in the freezer to set until needed.

Meanwhile, dissolve gelatine in about two tablespoons of boiling water- it should be runny, if it is too thick add another spoonful of water, set aside.  

Beat double cream until medium peaks hold, then add icing sugar and keep whisking until combined.  Add cream cheese and mix until smooth.  Mix in Baileys and vanilla extract, then add gelatine and mix until well combined.

Pour the mixture on top of the base and spread evenly.  Set aside.

Place chopped dark chocolate in a bowl.  In a small saucepan warm up double cream, and when hot , pour over the chocolate and stir until dissolved. Pour the mixture over the cheesecake and leave in the fridge to set overnight. 


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