Sometimes you just have to a lovely sweet. Is there anything more delicious than a rich combination of cheesecake, chocolate and Baileys?
Ingredients
* for the base
- 185g chocolate biscuit crumbs
- 60g (1/3 cup) icing sugar
- 4 tablespoons cocoa powder
- 60g butter, melted
* for the filling
- 600g cream cheese, softened
- 250g (1ΒΌ cups) caster sugar
- 3 tablespoons cocoa powder
- 2 tablespoons plain flour
- 3 eggs
- 125g marscapone or 125 ml sour cream
- 3 tablespoons Baileys Irish Cream
Method
- Preheat oven to 180 degrees C. In a large bowl, mix together the biscuit crumbs, icing sugar and 4 tablespoons cocoa. Add melted butter and stir until well mixed.
- Pat into the bottom of a 23cm cake pan with removable base so you can remove it easily.
- Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 230 degrees C.
- In a large bowl, combine cream cheese, caster sugar, 3 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition.
- Blend in the mascarpone and Baileys liqueur mixing on low speed. Pour filling over biscuit base.
- Bake in preheated oven for 10 minutes. Reduce oven temperature to 120 C and continue baking for 60 minutes.
- With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the pan to remove cheesecake. Chill before serving.
Tip : If your cake cracks, dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs.