BAILEYS AND BELGIUM CHOCOLATE CHEESECAKE

The combined creaminess of the famous liqueur from Ireland with the creaminess of Belgian chocolate, is your mouth watering already.

Ingredients

100g / 3½oz Butter:

250g / 8¾oz Digestive Biscuits

600g / 1lb 5oz Cream Cheese (about 2 tubs of Philadelphia)

50ml / 2fl oz Baileys: the finest Irish cream liqueur (use as much as takes your fancy!)

100ml / 3½oz Icing Sugar

300ml / 10½oz Double Cream (whipped)

100g / 3½oz Belgian Chocolate (grated) Use ‘Côte d’Or’ or ‘Jacques’ if you can't get either a very very good quality chocolate will work.

Method

Crush the digestive biscuits in a bowl – get your hands right in there. This bit is messy.

Melt the butter in a pan and then pour into the bowl of crushed digestive biscuits. Mix them around with a spoon until the biscuits have absorbed all the butter.

Press the buttery biscuit base into the bottom of a springform tin. Make sure that it is nice and tight and that it is as flat as you can make it.

Put the springform tin into the refrigerator and allow to set for an hour. In the meantime, get started on the filling….

Whip the cream cheese.

Beat the Baileys and icing sugar into the whipped cream cheese.

Now fold in the whipped cream.

Grate your Belgian chocolate and get it in there now. Make sure the mix is nice and smooth.

Take the springform tin out of the refrigerator and spoon your mix over the buttery biscuit base.

Get it back in the refrigerator and allow to set for a further two hours before serving with a wee glass of Baileys.