Chocolate and Bailey’s Cheesecake
Preparation time: 1 hour 30 minutes + chilling
Total cooking time: 50 minutes
Serves: 8-10 people
200g plain chocolate biscuits, crushed
70g unsalted butter, melted
500g cream cheese, softened
1/3 cup sugar
1 tablespoon cocoa powder
300g sour cream
250g good-quality dark chocolate, melted
1/3 cup Bailey’s Irish Cream
50g white chocolate melted
150g good-quality dark chocolate melted
1 1/4 cup cream, whipped
cocoa powder and icing sugar, to dust
1- Brush a 23 cm round springform tin with melted butter or oil and line the base and side with baking paper. Mix together the biscuit crumbs and butter, press firmly into the base of the tin and refrigerate for 10 minutes. Preheat the oven to moderate 180C.
2- Beat the cream cheese and sugar with electric beaters until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the cocoa and sour cream until smooth. Beat in the cooled melted dark chocolate. Beat in the liqueur and pour over the base. Smooth the surface and bake for 45 minutes. The cheesecake may not be fully set, but will firm up. Refrigerate, overnight if possible, until cold.
3- Remove the cheesecake from the tin and put it on a board. Measure the height and add 5mm (1/4 inch). Cut a strip of baking paper this wide and 75 cm (30 inches) long. Pipe or drizzle the melted white chocolate in a figure eight pattern along the paper (or just use your imagination). When just set, spread the dark chocolate over the entire strip of paper. Allow the chocolate to set a little, but you need to be able to bend the paper without it cracking.
4- Wrap the paper around the cheesecake with the chocolate inside. Seal the ends and hold the paper in place until the chocolate is completely set. Peel away the paper. Spread the top with cream. Dust with cocoa powder and icing sugar.
I promise you this cake will definitely impress your guest!! HAPPY BAKING AND POST YOUR COMMENTS!