STARS (out of 5)
Difficulty – **
Time – **
Taste – ****
This is a lovely rich and decadent cheesecake. The flavour of the Bailey’s really comes through despite the small amount used. Shockingly, I might suggest using less chocolate or grating it on the top instead of mixing it in. This is due to the rougher texture it gives the cheesecake, but that’s down to personal choice.
I normally don’t use branded soft cheese and next time I make this cheesecake I will use the home brand which tastes as good at half the price.
As with most chilled cheesecakes I’ve tried, this was quick and easy to make.
This was a BBC Good Food recipe
Tip: Use chocolate chip cookies to make a chunky and crunchy yummy base, much tastier than digestives.
Tip: Try dark chocolate – it goes wonderfully with the Baileys.
- For the cheesecake
- 100g butter
- 250g digestive biscuits
- 600g Philadelphia cream cheese
- 25ml Baileys
- 100ml icing sugar
- 300 ml double cream, whipped
- 100g grated chocolate
- For the topping
- cocoa powder, to dust
1. Crush the biscuits, melt the butter and mix together. Place in a lined 18cm/7in tin to form the base
2. Lightly whip the cream cheese and mix in the Baileys and icing sugar. Fold in the whipped cream and chocolate.
3. Smooth into the tin and chill until set. Remove from the tin and decorate with cocoa powder.