Baileys Chocolate Recipe

 

Serves: 14

Ingredients

For the base

• 120g ginger nut biscuits, crushed
• 65g butter, melted

For the filling

• 420g dark chocolate
• 50g caster sugar
• 350g light cream cheese
• 430ml double cream lightly whipped
• 50ml Baileys Irish cream liqueur
• raspberries for decoration

Mix together the crushed biscuits and butter together and press into the base of a 20cm spring form cake tin. Then chill in the fridge.

Melt chocolate in a bowl over a pan of simmering water. Mix sugar and cream chesse and fold in the cream. Next fold in the melted chocolate and Baileys cream.

Mixture is now ready to be poured into cake tin. Level the surface, cover and chill for 5 hrs, until firm.

After chilling cut the cheesecake into wedges and decorate.