Irish Cream Liqueur & Toberlone Cheesecake

Mon, 23 November 2020

Chef: Edward Hayden

Irish Cream Liqueur & Toberlone Cheesecake

This is a delicious recipe for a very simple yet indulgent cheesecake.

Base:
1lb/450g bourbon cream biscuits
5oz/150g melted butter

Topping:
14oz/400g cream cheese
4oz/110g caster sugar
2 tablespoons Irish Cream Liqueur
500ml cream-lightly whipped
7oz/200g toblerone-melted

Garnish:
Whipped Cream
White Chocolate Shavings

Lay the ring of a 9inch/23cm cheesecake ring on top of a flat cake stand
Break the biscuits into fine crumbs and mix in the melted butter.
Press the biscuits into the base of the tin in an even layer and allow to chill.

Meanwhile whip the cream cheese, Irish Cream Liqueur and the sugar together until smooth
Next ad in the lightly whipped cream and whisk gently
The next ingredients to add in is the melted Toblerone. Carefully whisk this in, ensuring that you don’t overbeat at this stage and then pour this mixture in on top of the biscuit base and allow to set

To decorate spread with some whipped cream and some white chocolate shavings

Edward’s Handy Hints:
If desired you can add a little extra Irish cream liquer to either batch of whipped cream (either going into or on top of the cheesecake.)
Feel free to use some natural yogurt instead of cream on top of the cheesecake.