Baileys Mocha Cheesecake, sigh. You might have heard me enthuse over my wanton love affair with cheesecakes on the odd occasion – or two! Well, this dark, delicious & delightfully decadent dessert has taken our liason onto a totally new level altogether!
The first rapturous taste of the Baileys ganache almost pales into insignificance as your senses are assailed by the magical combination of smooth Baileys, bitter dark chocolate and luscious cream cheese. One tiny bite and alas, life will never be the same again!
Sinfully rich, a slither goes a long, long way.
Make your Baileys Mocha Cheesecake the day before
To allow it to cool and firm up in the fridge as well as the flavours to develop. One of the things to remember when baking a cheesecake is to beat it at a low speed, to minimise cracking. Having said that, cheesecakes are almost always served with a topping, so the cracks will always be covered!
I usually serve this with just a dollop of cream, nothing else although my personal preference is to have it as is. Having said that, this has been requested as a birthday cake by so many friends over the years, I needed a ganache for it.
Here, I’m giving the recipe for the Baileys Chocolate Ganache I use to cover the whole cake. Choose a chocolate you like, be it dark or in this case, I’ve used milk chocolate. The same goes with the chocolate you cook with, use a good quality dark chocolate and one you like. I always bake with Green & Blacks. If you’re only topping the cake, halve the ingredients.
You need a 9″/23cm loose bottomed pan.
TIP – To prevent messing up your cake stand when covering a cake, line it with paper by slipping the paper under the cake once it’s on the stand. When done, just slip the paper back out again and bin. Voila! A clean cake stand!
An indulgent Chocolate Cheesecake recipe, with Baileys. Total time does not include overnight chilling
Baileys Mocha Cheesecake
An indulgent Chocolate Cheesecake recipe, with Baileys.
Total time does not include overnight chilling