Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal.
Ready in 1 hour 40 mins
Ingredients
Serves: 12
- 175g (6 oz) chocolate biscuit crumbs
- 50g (2 oz) icing sugar
- 5 tablespoons cocoa powder
- 50g (2 oz) butter, melted
- 3 (200g) tubs cream cheese, softened
- 250g (9 oz) caster sugar
- 4 tablespoons cocoa powder
- 3 tablespoons plain flour
- 3 eggs
- 125g (4¼ oz) soured cream or marscapone cheese
- 4 tablespoons Irish cream liqueur, such as Baileys
Preparation method
Prep:
20 mins |
Cook: 1 hour 20 mins
1
Preheat oven to 180 C / Gas mark 4. In a large bowl, mix together the biscuit crumbs, icing sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 23cm loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 230 C / Gas mark 8.
2
In a large bowl, combine cream cheese, caster sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
3 Bake at 230 C for 10 minutes. Reduce oven temperature to
120 C / Gas mark 1/2 and continue baking for 60 minutes.
4
With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs.
Source:
http://allrecipes.co.uk
Recipe by Elaine
