Fri, 3 December 2021
Irish Cream Liqueur Cheesecake
Materials:
9” / 23cm spring form tin
Ingredients:
Biscuit Base:
- 400g chocolate digestive biscuits
- 175g butter
Cheesecake Filling:
- 500g full fat cream cheese
- 350mls cream
- 150g icing sugar
- 200mls Irish cream liqueur
- 2 leaf gelatine
- 20mls water
- 200g Nutella
Method:
1. Melt the butter. Crush the biscuits. Combine the biscuits and butter together.
2. Whip the cream until it forms stiff peaks. Move to a separate bowl.
3. Soak the gelatine in a little cold water for 5/10 minutes
4. In a separate bowl whip the cream cheese and the icing sugar until it is silky. Slowly pour the Irish cream liqueur and combine well.
5. Squeeze the water out of the leaf of gelatine and warm it with a little drizzle of hot water. Stir this into the creamy mixture.
6. Warm the Nutella in the microwave until it reaches a runny drizzling consistency.
7. Using a spatula, pour all the creamy cheesecake filling over the biscuit base.
8. Drizzle on the Nutella and using the back of a knife or a skewer drag the chocolate up and down in opposite linear directions to create a design.
9. Cover the cling film and allow to chill overnight.
10. Garnish with some chocolate truffles, florentines, mini meringues, chocolate flakes, serve at room temperature and enjoy.
