This mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base giving a taste of even more luxury to an already decadent creamy dessert.
Print

Baileys Chocolate Cheesecake

This mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base giving a taste of even more luxury to an already decadent creamy dessert.
Course Pudding
Cuisine British
Keyword baileys cheesecake, Irish cream cheesecake, no bake baileys cheesecake
Prep Time 4 hours
Total Time 4 hours
Servings 8
Calories 453kcal
Author Neil

Ingredients

  • 50 g butter
  • 100 g reduced fat digestive biscuits blitzed / crushed into crumbs
  • 250 ml reduced fat double cream
  • 100 g 75% chopped up dark chocolate
  • 500 g low fat cream cheese
  • 100 g icing sugar
  • 50 ml Baileys or similar Irish Cream Liquor
  • Chocolate shavings for decoration

Instructions

  • Melt the butter in a small saucepan and stir in the biscuit crumbs.
  • Spoon the biscuit crumbs into a 20cm greased spring-form cake tin. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 20 minutes until set.
  • Pour 50ml of the double cream into a small saucepan, heat gently and when steam starts to come off remove it from the heat and stir in the dark chocolate.
  • Pour the melted chocolate over the set biscuit base and return to the refrigerator.
  • In a large mixing bowl, using a whisk or a wooden spoon, beat the cream cheese and icing sugar together until well mixed.
  • Whisk the remaining 200ml double cream in a bowl until it begins to stiffen and then fold the double cream and Baileys into the cream cheese mixture.
  • Spoon the cream cheese and Baileys mixture over the chilled chocolate covered biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon.
  • Chill the cheesecake in the refrigerator for at least 4 hours until set.
  • When ready to serve, decorate with the chocolate shavings and remove from the cake tin.
  • Cut into 8 slices.

Notes

For best results I recommend making the cheesecake the day before it is required and chilling it in the fridge overnight.

Nutrition

Calories: 453kcal | Carbohydrates: 33.4g | Protein: 7.2g | Fat: 33.1g | Saturated Fat: 19.5g | Cholesterol: 94.5mg | Sodium: 317.2mg | Fiber: 0.9g | Sugar: 25.1g | Vitamin A: 1600IU | Calcium: 150mg | Iron: 0.9mg