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Baileys Mocha Cheesecake

Baileys Mocha Cheesecake


  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 12-16 1x

Description

An indulgent Chocolate Cheesecake recipe, flavoured with Baileys and coffee.


Scale

Ingredients

The Base

  • 200g (70z) plain digestive biscuits
  • 100g (3.5oz) butter, melted
  • 1 Tbsp good quality cocoa powder
  • 1 tsp caster sugar

The Filling

  • 600g (1 lb 5oz) full fat cream cheese
  • 4 eggs
  • 250g (9oz) dark chocolate (70%)
  • 200g (7oz) caster sugar
  • 125ml (1/2 cup) evaporated milk
  • 125ml (1/2 cup) Baileys
  • 1 Tbsp of instant coffee granules as is (not dissolved in water)
  • 1 tsp vanilla extract
  • 2 Tbsp cornflour
  • a little melted butter for greasing

Baileys Chocolate Ganache

  • 120g (4.5 oz) milk chocolate
  • 3 Tbsp double cream (heavy cream)
  • 1 Tbsp Baileys

You need a 9″/23cm loose bottomed pan.


Instructions

  1. Prepare your cake tin as required, i.e. grease, line and grease.
  2. Heat the oven to 190˚C/375˚F.

The Base

  1. Place the biscuits, sugar and cocoa powder in the food processor/chopper and pulse to get fine crumbs. It should turn a dark colour because of the cocoa.
  2. Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
  3. Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
  4. Bake in the oven for 10 minutes. Then leave it to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while weget the cheesecake done.

The Filling

  1. Melt the chocolate on 50-80% power for 90 seconds. The lower your microwave power (800w or 1000w?), the lower the percentage. Check, stir if slightly melted and zap again for 30-60 seconds and repeat until it’s completely melted. Set aside.
  2. Beat the cream cheese on the lowest setting and add sugar gradually until it’s all in.
  3. Add the flours, scrape down the sides and beat for 20 seconds or so until it’s all mixed.
  4. Add eggs, one at a time, keep beating on low speed to incorporate.
  5. Add the rest of the ingredients: melted chocolate, milk, Baileys and vanilla, beat on low for 30-60 seconds, scraping down the sides, until it’s all mixed. Add the coffee granules last, stir very lightly.
  6. Pour slowly into the base lined pan and bake at 190˚C for 50 minutes.
  7. Cool on a wire rack completely. Leave in the tin, wrap loosely with foil and refrigerate overnight.

The Topping

  1. Melt the chocolate and cream on 50-80% power. Stir and mix completely.
  2. Add the Baileys, mix and leave to cool completely.
  3. Unmould the cake and top/cover as desired and leave in the fridge until time to cut and serve.
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Notes

Total time does not include overnight chilling.

  • Category: Desserts
  • Method: Medium
  • Cuisine: British/American Fusion

Keywords: cake, cheesecake, baileys, chocolate