How good does a Bailey’s Chocolate Cheesecake sound? Cheesecakes will always be one of my favourite sweet treats, as a lovely pick me up in the afternoon or as a dessert during a lovely meal. I love all of them, baked or not, chocolate, lemon or fruit. They are always a winner in my eyes, with regard to eating them and making them. I find them so easy and quick to make, are a complete go to when I need to get something done without having much time to think. On Christmas day, I guess the traditional pudding is Christmas pudding with cream or custard. It all looks lovely, but I absolutely hate it. Two of the most Christmasy sweet treats are Christmas pudding and Mince Pies, but I hate both of them with a passion. I hate the mince meat in mince pies, and detest the fruity dark sponge of a Christmas pudding. I really wish I loved them as they always seem so festive, but I just can’t change the way my taste buds are. Obviously this means that I have not been one to take part in the eating of Christmas pudding after lunch on the actual day. Last year for the first time I decided to buy myself a pudding to have after lunch, that I knew I would actually enjoy. I just bought a simple chocolate cheesecake, and I enjoyed it so much. It was just what I needed after Christmas lunch and to be honest was eaten a lot more quickly by everyone compared to the traditional Christmas pudding. I think for me this will be a new Christmas tradition… one that I am pretty happy about. I have practiced making one for this year, and have come up with a great yet simple combination of chocolate with some Bailey’s in it. This cheesecake wasn’t too strong, yet had that kick that you want on the festive day. I will definately be making this for myself this year, and perhaps with this recipe you could too.
Bailey’s Chocolate Cheesecake
Round Cake Tin
Base: 200g Bourbon Style Biscuits // 50g Butter, melted
Filling: 300ml Double Cream // 400g Cream Cheese // 300g Dark Chocolate, melted // 2tbsp Bailey’s // 1tsp Vanilla Extract // 50g Caster Sugar // 2 Flakes
In a food processor, add the biscuits and blend until crumbs are formed. Add the butter and blend again until a doughy mixture has formed. Grease a round cake tin and press the biscuit base into the bottom. Using a spoon, even the mixture out.
In a large mixing bowl. Whip up the cream until thick, using either a hand whisk or kitchen aid type mixer. Once thick, add the cream cheese then mix again with the cream until fully combined. Add the dark chocolate, sugar, baileys and vanilla extract. Fold in these ingredients with a spoon gently so that the air is not lost too much from the cream.
Spoon the cream cheese filling on to the top of the biscuit base. In a separate bowl, crush the 2 flakes. Sprinkle the flakes onto the top of the cheesecake. Cover with clingfilm and put in the fridge for a minimum of 6 hours… preferably over night.
– let me know your thoughts –
This recipe is my own.