Irish cream and chocolate cheesecake

Irish cream and chocolate cheesecake
Prepare
over 2 hours
Cook
less than 10 mins
Serve
Serves 6 (makes a 18cm/7in cheesecake)

Use a smooth, creamy Irish liqueur, like Baileys, to give this no-bake cheesecake the wow factor. Top with grated chocolate or a dusting of cocoa. It's a fab make-ahead Christmas dessert that's easy to put together and always impresses.

By Rob Burns

Shopping list

Ingredients

To decorate

Recipe tips
How-to videos

Method

  1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

  2. Line the base of a 18cm/7in springform tin with baking paper and lightly grease the sides with melted butter.

  3. Press the biscuit mixture into the bottom of the prepared tin in an even layer. Put in the fridge for 1 hour or until the base is firm and set.

  4. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly on top of the biscuit base.

  5. Return to the fridge for a further 2 hours, or until the filling is set.

  6. Once set, remove from the tin and decorate with whipped cream (if using) and cocoa powder or grated chocolate dusted over the top.

Recipe tips

To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form.

It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen.

If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving.

Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish.