Baileys Baked Cheesecake

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Ingredients      110g sweet oat biscuits     25g butter, melted     50ml Baileys Original Irish Cream     250g marscapone cream cheese     200g fromage frais     200g dark chocolate ,100g for the filling, 75% cocoa or more, plus 100g to serve     2 large eggs     40g caster sugar     1 tbsp cocoa powder, to serve     2 tbsp cream , to serve  Total time required 1 hr 35 mins      Preparation time: 20 mins     Cooking time: 1 hr 15 mins     Other time: 2-3 chilling time or overnight and 45 minutes setting time for the choclate curls/flakes.  Instructions      Crush up the oat biscuits with a rolling pin and mix thoroughly with the melted butter to make your base mixture.     Press the mixture firmly into the base of a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides. Pre-bake for 20 minutes and 200C/400F/gas mark 6, then remove from the oven to cool. Reduce the oven to 150C/300F/gas mark 2.     Start the top layer by melting the chocolate in a bowl over a pan of hot water. Take care not to let the bowl touch the water, and don’t overheat the chocolate as it will separate.     Spoon the creamy marscapone and fromage frais into a large bowl and whisk until smooth. Add the eggs ans ugar and whisk again before adding the melted chocolate and Baileys.     Pour the mixture into the tin, smoothing it with the back of a spoon, and bake in the centre of the oven for 75 minutes. After that, turn the oven off but leave the cheesecake inside until completely cold to prevent cracking.     Finally sprinkle the surface of the cheesecake with chocolate curls or shavings. To make them, melt the chocolate as before and spread on a smooth, flat surface to form a 6-inch (15cm) circle and chill in the fridge for 45 minutes.     Drag a cheese slicer or sharp knife across the surface of the chocolate to form curls or shavings.     Invite everyone around and serve with creme fraiche or cream.

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