I know we’re 9 days into 2018, but as this is my first post of the year I’ll take this chance to wish you all a very Happy New Year!
The year started badly for me, with all 3 of us getting flu. I’ve had bad colds before but this was my very first time getting flu. Not bad for 43 years, but it is definitely something I wouldn’t want again thank you very much! When I started to feel a bit better I decided to make my favourite CHOCOLATE AND BAILEYS MOUSSE to cheer myself up. It looked yummy as always, but sadly I quickly discovered my taste buds had gone so I didn’t enjoy it. Yesterday I finally got my taste back so thought I would make it again as I missed out before, but when I went to my cupboard I realised I didn’t have enough gelatine. Not to be put off, I made a no-bake cheesecake based on it instead. Oh my word, it was soooo scrumptious! I absolutely love the mousse, but think the cheesecake is even better!
Literally anyone can make this, it is that easy, and no stage of it can go wrong, so you are guaranteed a delicious creamy dessert. The actual preparation is very quick too but it does need a few hours to firm up in the fridge. It can be made the day before you need it, in fact it is perfect if left in the fridge overnight. I had a slice of mine today as a mid-morning treat and it was even nicer than yesterday (and it was amazing yesterday)!
I like a thick biscuit layer on my cheesecakes, but if you prefer a thinner base just use reduce the ingredient quantities that I used. Or, rather than just pressing them on the bottom of the pan like I did, spread them up the sides too and press firmly into place. The advantage of the thick biscuit layer though (don’t judge me for this, I’m only human hehe) is that you can eat a piece of it on the go! Most of the time I am civilised and eat cheesecake with a spoon or dessert fork, but sometimes, just sometimes, I really really want some but am in a rush or busy with a million things to do. So it is perfect to be able to cut a piece and pick it up to eat it just like a piece of cake! Ok I’m a savage, but I’m ok with that 🙂
CHOCOLATE AND BAILEYS CHEESECAKE
FOR THE BASE
250 g digestive biscuits (which is 17 McVities ones)
110 g unsalted butter, melted
FOR THE CHEESECAKE TOPPING
460 g full-fat cream cheese
75 g icing sugar, sifted
220 ml double cream
3 tbsps Baileys
3 Cadbury Flake bars
FOR THE DECORATION
150 ml double cream
1 tbsp Baileys
1 Cadbury Flake bar
- BISCUIT BASE: Line a 20cm cake pan (springform is best for cheesecakes for easy removal) with foil. Completely cover the inside of the pan, pressing the foil down well to get rid of large creases.
- Place the digestive biscuits in a food processor and blitz until the biscuits have turned into small crumbs. If you don’t have a food processor, place the biscuits in a ziplock bag, press the bag to remove any air before closing, and bash them with something like a rolling pin until you have small crumbs.
- Add the melted butter to the biscuit crumbs and mix well. Tip the crumb mixture into the foil-lined pan, spread the crumbs to cover the base, and press down firmly with the back of a spoon. Make sure you go right up to the edges. Place in the fridge for at least 30 minutes.
- CHEESECAKE TOPPING: Place the cream cheese in a large bowl and beat until it is smooth and creamy. Add the icing sugar and mix well.
- In another bowl, whisk the 220 ml double cream until it is quite firm and thick.
- Add the whisked cream to the cream cheese mixture and fold them together, using a spatula or large spoon.
- Add the Baileys and continue folding the mixture until it is well combined and smooth. (It will be lovely and thick but with no lumps).
- While the Flake bars are still in their packets, use your fingers to roughly crush them up. You want to make a mix of sizes of chunks so don’t overdo it. Tip the chocolate into the cheesecake mixture and fold in gently until evenly distributed.
- Spoon the cheesecake mixture on to the chilled biscuit base and use a small spatula or the back of a spoon to spread it evenly up to the edges. Place the cheesecake in the fridge and chill for at least 3 hours (preferably more or overnight).
- DECORATION: Remove the cheesecake from the pan using the foil to lift it out, then carefully peel the foil off the cheesecake, and place the cheesecake on to a serving plate.
- Place the 150 ml double cream and the 1 tbsp Baileys into a small bowl and whisk until it reaches soft peak stage. The cream will be thick but still creamy and when you lift your whisk out, small peaks will form but the tips of the peaks will fold back over.
- Spoon the cream mixture into a piping bag fitted with your choice of nozzle, and pipe the cream on the top around the edge. I piped 16 rosettes on mine (hold the piping bag vertically with the nozzle just above the cheesecake and squeeze the bag slowly until the cream mixture makes a pretty shape on the top… repeat all the way round).
- Take the Flake bar out of it’s wrapper and carefully cut it into pieces. Place one piece on to alternating cream rosettes, and crush up the remaining chocolate. Sprinkle this all over the cream decorations.
- Serve and enjoy! Or return it to the fridge until it is needed.
This cheesecake will keep well in the fridge for a few days, as long as the cream and cream cheese would still be in date. I hope you love this as much as I do!