Baileys and chocolate sounds already like a tempting combination but adding a cheese cake in the equation makes this delicious dessert an irresistible delight.
My sister in-law has mentioned making this cake over the summer and since then something has been nagging at me to give it a try. It is the Christmas season now, time for family gatherings and meetings with friends and a pleasant opportunity to enjoy attempting new recipes.
I remember her vaguely mentioning the Baileys cheese cake recipe ingredients and using my imagination and experience in making other similar cakes has resulted in this stunning looking example. And what a taste! Soft and creamy cheesecake beautifully flavoured with Baileys liquor, delicate crunchiness of milk chocolate and a biscuit bite, contrasted with the sweet freshness of the berry fruits – an exquisite dessert for any occasion.
- 150g digestive biscuits
- 50g unsalted butter, plus extra for greasing
- 200g milk chocolate, broken into pieces
- 500g Mascarpone
- 200ml double cream
- 100g icing sugar
- 100ml Baileys cream liqueur
- 3 gelatine leaves
- 100g forest fruits for decoration
1. Put the biscuits in a plastic bag, then crush with a rolling pin. Melt the butter and the 200g chocolate in a heatproof bowl over a pan of barely simmering water (don’t allow the water to touch the bowl). Once the chocolate has melted, take half of it in a separate bowl. Stir in the crushed biscuits in the remaining melted chocolate and mix until well combined.
2. Grease the base of a 23cm spring-form cake tin, with the side ring unclasped. Line the base with baking paper, allowing the paper to hang outside the edge of the base. Fasten the clasp of the tin so that the paper hangs outside the clipped base (you will need this for leverage later on) and grease the sides liberally. Press the chocolate biscuit crumbs into the base and chill until needed.
3. Put the Mascarpone in a bowl and beat with a spatula. In a clean bowl, lightly whip the cream with the icing sugar, then add to the softened Mascarpone, beating until smooth.
4. Place three gelatine leaves in cold water and let them soften for 5 minutes. Place the Baileys in a small pan over a medium heat and let it gently start to simmer. Take the gelatine leaves out of the water and squeeze out any extra liquid. Place the gelatine into the lightly simmering baileys liquid and stir until fully dissolved. Take the liquid off the fire and let it cool completely. Once cooled add to the cheese cake mixture and fold in gently.
5. Remove the base from the fridge. Dollop the cheesecake mixture on top and smooth with a palette knife. Drizzle over the remaining melted chocolate, swirling it with a skewer.
6. Chill for at least 2 hours. To serve, release the cheesecake by running a hot knife around the inside of the tin before unclipping, then use the paper to lift the cake out of the tin and slide onto a serving plate. Peel off the paper and decorate with forest fruits.