Chocolate & Irish Cream Liqueur Cheesecake with Malteasers

Tue, 30 April 2019

INGREDIENTS

 

Base:

1lb/450g bourbon cream biscuits

5oz/150g melted butter

 

Topping:

14oz/400g cream cheese

2oz/50g icing sugar

17floz/500ml cream- whipped

3 ½ floz/100ml  Irish Cream Liqueur (Coole Swan, Baileys etc)

7oz/200g good quality chocolate-melted

1 bag malteasers (crushed roughly)

               

Garnish:

5oz/150g whipped cream

3oz/75g dark chocolate

1oz/25g crushed toasted hazelnuts

2oz/50g grated white & dark chocolate

 

 

METHOD

1. Lay the ring of a 9inch/23cm cheesecake ring on top of a flat cake stand Break the biscuits into fine crumbs and mix in the melted butter.
2. Press the biscuits into the base of the tin in an even layer and allow to chill.
3. Meanwhile whip the cream cheese and the sugar together until smooth Next add in the lightly whipped cream and whisk gently. The next ingredients to add in is the melted chocolate. Carefully whisk this in, ensuring that you don’t overbeat at this stage. Add in the Irish cream and the malteasers and mix well and then pour this mixture in on top of the biscuit base and allow to set
4. Meanwhile melt the dark chocolate and spoon teaspoons of it out onto a sheet of parchment paper. Sprinkle with the toasted hazelnuts and allow to set.
5. To decorate pipe some whipped cream rosettes on top of the cheesecake, place the chocolate and hazelnut discs on top of the cream and then sprinkle the grated chocolate on top of the cheesecake and, if desired, some additional malteasers.