Baileys Chocolate Cheesecake
Ingredients
50 g butter
100 g reduced fat digestive biscuits
blitzed / crushed into crumbs
250 ml reduced fat double cream
100 g 75% chopped up dark chocolate
500 g low fat cream cheese
100 g icing sugar
50 ml Baileys or similar Irish Cream
Liquor
Chocolate shavings for decoration
Instructions
Melt the butter in a small saucepan and
stir in the biscuit crumbs.
Spoon the biscuit crumbs into a 20cm
greased spring-form cake tin. Use a
metal spoon to press the biscuit crumbs
down firmly and evenly. Chill in the
refrigerator for about 20 minutes until
set.
Pour 50ml of the double cream into a
small saucepan, heat gently and when
steam starts to come off remove it from
the heat and stir in the dark chocolate.
Pour the melted chocolate over the set
biscuit base and return to the
refrigerator.
In a large mixing bowl, using a whisk or
a wooden spoon, beat the cream
cheese and icing sugar together until
well mixed.
Whisk the remaining 200ml double
cream in a bowl until it begins to stiffen
and then fold the double cream and
Baileys into the cream cheese mixture.
Spoon the cream cheese and Baileys
mixture over the chilled chocolate
covered biscuit base. Make sure that
there are no air bubbles by smoothing
the top of the cheesecake with a
palette knife or metal spoon.
Chill the cheesecake in the refrigerator
for at least 4 hours until set.
When ready to serve, decorate with the
chocolate shavings and remove from
the cake tin.
Cut into 8 slices.
Recipe Notes
For best results I recommend making
the cheesecake the day before it is
required and chilling it in the fridge
overnight.
Baileys Chocolate Cheesecake
ingrediente
50 g unt
100 a redus g biscuii digestivi grsimi
blitzed / zdrobite n firimituri
250 ml redus dublu crem de grsime
100 g 75% ciopartiti ciocolata neagra
500 g coninut redus de grsime crem
de brnz
100 g zahr pudr
50 ml Baileys Irish Cream sau Lichior
similare
Achii de ciocolat pentru decorare
instruciuni
Se topete untul ntr-o crati mic i se
amestec n firimiturile de biscuii.
Turnati firimiturile de biscuii ntr-o
20cm lubrifiat de primvar-form de
tort staniu. Utilizai o lingur de metal
pentru a apsa firimiturile de biscuii n
jos ferm i uniform. Chill n frigider timp
de aproximativ 20 de minute pn n
septembrie
Se toarn 50 ml de dublu crema ntr-o
crati mic, se nclzete uor i cnd
n abur ncepe s se desprinde
ndeprtai-l de cldur i se amestec
n ciocolat neagr.
Se toarn ciocolata topita peste baza
biscuit septembrie i a reveni la frigider.
Intr-un bol mare, folosind un tel sau o
lingura de lemn, bate crema de brnz
i zahr pudr mpreun pn bine
amestecate.
Bateti crema dubla 200ml rmas ntr-
un vas, pn cnd ncepe s se
rigidizeze apoi rabatai dublu crema i
Baileys n amestecul de brnz topit.
Turnati crema de brnz i amestecul
Baileys peste ciocolat acoperite baza
biscuit refrigerate. C Asigurai-v c
nu exist bule de aer prin netezirea n
partea de sus a cheesecake cu un cutit
paleta sau lingura de metal.
Chill branza in frigider timp de cel puin
4 ore, pn n septembrie
Cnd este gata de a servi, decorat cu
achiile de ciocolat i se scoate din
staniu tort.
Se taie n 8 felii.
Reet Note
Pentru cele mai bune rezultate am
recomandm s facei prjitur cu
brnz o zi nainte de a fi necesar i
rcirea n frigider peste noapte.