Prep 20 mins
Cook 1 hr 30 mins
Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal especially on St Patrick's Day. Adapted from Allrecipes.
- 170.09 g chocolate cookie crumbs
- 56.69 g confectioners' sugar
- 73.94 ml cocoa powder
- 56.69 g butter, melted
- 453.59 g cream cheese, softened
- 255.14 g superfine sugar
- 59.16 ml cocoa powder
- 44.37 ml all-purpose flour
- 3 eggs
- 120.48 g sour cream or 120.48 g mascarpone cheese
- 59.16 ml irish cream, such as Baileys
- Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
- Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
- In a large bowl, combine cream cheese, superfine sugar, 4 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 soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
- Bake at 450F for 10 minutes. Reduce oven temperature to 200F 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 tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.