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Chocolate and Baileys Cheesecake

Submitted by Honey 11 June 2009

Preparation time: 45 mins plus chilling Serves: 16 CaloriesFat: 556cals43g SodiumAdded sugar: 0.1g32.8g

 
 
 
 

Ingredients

100g (3 1/2oz) digestive biscuits...,50g (2oz) roasted and chopped hazelnuts...,15g ( 1/2oz) dark brown soft sugar...,450g (1lb) chocolate...,60g (2 1/2oz) unsalted butter melted...,50g (2oz) caster sugar...,350g (12oz) full-fat soft cheese...,450ml (¾pt) double cream lightly whipped...,40ml (1 1/2fl oz) Baileys Irish Cream liqueur..., ,For the chocolate sauce:,,200g (7oz) chocolate...,200-300ml (1/3 - 1/2pt) milk...,2 tbsp double cream...,25g (1oz) caster sugar...,25g (1oz) unsalted butter...

Method

1.\tProcess the biscuits, hazelnuts, brown sugar and melted butter to make the biscuit base.
2.\tPress onto the base of a 20.5cm (8in) diameter spring-release tin.
3.\tMelt the chocolate in a bowl over a saucepan of simmering water.
4.\tBeat the sugar and cheese together until smooth then fold in the whipped cream.
5.\tFold this mixture into the melted chocolate then stir in the Baileys Irish Cream.
6.\tSpoon into the tin and level the surface.
7.\tRefrigerate for at least 2 hrs until firm.

For the sauce

1.\tMelt the chocolate in a bowl over a saucepan of simmering water.
2.\tIn a separate pan, combine 200ml (1/3pt) milk, the cream and sugar and bring to the boil, stirring occasionally. Whisking all the time.
3.\tPour this onto the chocolate.
4.\tReturn the sauce to the pan and boil over a high heat for 15 secs. If wished, add extra milk to thin the sauce.
5.\tRemove the pan from the heat and whisk in the butter bit by bit.
6.\tServe the cheesecake with the sauce or with crème fraîche and fruit.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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