Chocolate Baileys Cheesecake

Decadent desserts....two little words that can make your ears perk up at the sound of it, swoon at the sight and drool for more at the taste. 'Nuff said, just don't count the calorie content!

Chocolate Baileys Cheesecake

Base

75g butter

225g chocolate digestives, crushed

Filling

225g dark chocolate - at least 50% cocoa

400g soft cheese Kraft Philadelphia style (luckily low fat doesn't change the taste)

100g sugar (reducing the amount will make the cheesecake bitter because of the alcohol)

4 large or 3 medium eggs

284ml double cream (I used sour cream)

5 tbsp Baileys (can also be replaced with Kahlua or Tia Maria)

Topping

Creme fraiche

Baileys

Cocoa powder for dusting

1. Oil the base of an ovenproof dish. Use preferably something large and flat rather than small and deep, I had trouble lifting the cheesecake out of the dish for the picture! Melt the butter in a pan or in the microwave, stir in the crushed biscuits. Press the mixture into the dish with the back of a spoon and chill while making the filling.

2. Preheat the oven at 160 degrees (140 for fan ovens, gas 3). Melt the chocolate. Beat the soft cheese and sugar with an electric mixer until light and fluffy. Add 1 egg at a time but don't overbeat. On low speed, add the rest of the ingredients - chocolate, cream, Baileys.

3. Pour on the base and bake for 55 min to 1h until set. Don't worry if the cake cracks. Test by touching the surface which should be shiny and a bit wobbly and darker in the centre. Loosen the sides and leave to cool. Chill overnight. 

4. The next day: the cheesecake will have moistened in the fridge by now. Serve with creme fraiche, dusted with cocoa powder and extra Baileys on top. Now take a spoonful and close your eyes.....!

Life is short. Eat!