This recipe is for a very simple and very delicious ‘no-bake’ Bailey’s & Chocolate Cheesecake. When you need something quick to make for guests or family, then this is a brilliant fall back option (which tastes divine). It has a clean, creamy flavour, with the background taste of Bailey’s and chocolate.
Bailey’s & Chocolate Cheesecake Recipe
Makes enough for 12 slices in an 18cm tin. This cheesecake takes about twenty minutes to make and around 2 hours to chill and set.
- 600g soft cream cheese (Philadelphia or Marscapone)
- 250g bourbon chocolate biscuits (crushed to crumbs)
- 125g butter
- 25ml Baileys Irish Cream (one shot)
- 140g icing sugar
- 400ml double cream (whipped to stiffen)
- 1 tsp chocolate cocoa powder (good quality)
- 100g dark chocolate (melted)
- 1 tsp vanilla extract
- To garnish
- 30g dark chocolate (finely grated or melted)
In a plastic bag place the biscuits and bash with a rolling pin to make fine sandy crumbs, or break up into fine sandy crumbs using a food processor.
In a saucepan melt the butter, take off the heat and add the crushed bourbon biscuits. Mix well until the biscuits have absorbed all the butter and it becomes like rubble .
Line an 18cm springform tin with cling film so that the cling film hangs over the edge of the tin a little bit.
Tip the biscuit and butter mixture into the tin, and using your knuckles and fingers gently press this evenly all around the bottom of the tin. There is no need to compact it down too much, otherwise it becomes a hard biscuit once again. Place the tin in the refrigerator and allow the base to set for one hour.
For the cheesecake filling: In a large mixing bowl lightly whip and beat the cream cheese, then beat in the Bailey’s, icing sugar, cocoa powder, and vanilla extract. Melt the dark chocolate and allow to cool for two minutes. Pour and gently mix in the melted dark chocolate. Whip the double cream to almost stiff peaks. Gently fold in the whipped cream. When this Chocolate Irish Cream filling is smooth spoon it evenly onto the biscuit base in the tin. Gently push it down into the edges and fill to the top.
Refrigerate the cheesecake and allow it to set for two hours.
Once the Bailey’s & Chocolate Cheesecake is set, remove (smooth down the sides with a palette knife) place on a plate, and decorate it by either grating all over some dark chocolate, or by drizzling over the melted chocolate in a zig-zag pattern. Give the chocolate drizzle a little bit of time to set. Serve.