Nomelette

Belgian Chocolate and Baileys Cheesecake

Preparation
2.5 hours

Ingredients

Base

  • 100g Digestive Biscuits
  • 50g Roasted and Chopped Hazelnuts
  • 15g Dark Brown Sugar
  • 60g Unsalted Butter, melted

Cheesecake

  • 450g Belgian Chocolate (dark)
  • 50g Caster Sugar
  • 350g Full Fat Soft Cheese (Philly)
  • 450ml Double Cream, lightly whipped
  • 40ml Baileys Irish Cream Liqueur

Method

  1. Process the biscuits, hazelnuts, brown sugar and melted butter to make the biscuit base. Press onto the base of a 20.5cm/8" diameter spring-release tin.
  2. Melt the chocolate in a bowl over a saucepan of simmering water. Beat the sugar and cheese together until smooth, then fold in the whipped cream. Fold this mixture into the melted chocolate then stir in the baileys Irish cream. Spoon into the tin and level the surface, refrigerate for at least 2 hours until firm.

Pat's tips: I used chocolate and hazelnut cookies for the base and didn't add the dark brown sugar. Leave the base to cool before making the cheesecake, and serve with double cream and fruit (or if preferred, creme fraiche).