Chocolate and Baileys Cheesecake [16] (Gene Watkinson from Patricia Murphy)
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Biscuit3 ½ oz digestive biscuits 1 lb chocolate 12 oz full fat soft cheese
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2 hazelnuts roasted/ chopped2 ½ oz melted unsalted butter ¾ pint double cream – lightly whipped
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½ oz soft dark-brown sugar2 oz caster sugar 1 ½ fl oz Baileys
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Chocolate sauce 2 tbsp double cream 7 oz chocolate
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1 oz unsalted butter1 oz caster sugar
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1/3 to ½ pint milk
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- Process the biscuits, hazelnuts, brown sugar and melted butter to make the biscuit base.
- Beat together the sugar and cheese until smooth and then fold in the whipped cream.
- Fold this mixture into the melted chocolate and then stir in the Baileys.
- Spoon into a baking tin and level the surface.
- Refrigerate for at least 2 hours until firm.
- Make the sauce by melting the chocolate in a double boiler or in a bowl over a saucepan of simmering water.
- In a separate pan, combine the milk, cream and sugar and bring to the boil, stirring occasionally.
- Pour this over the chocolate mix, and return back into the pan and boil over high heat for 15 seconds.
- If wished, add extra milk to thin the sauce.
- Remove the pan from the heat and slowly whisk in the butter.
Serve the cheesecake with the sauce or with Crème Fraiche and fruit.
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