Sunday, October 20, 2013
100 grams of crushed chocolate digestive biscuits
50 grams of melted butter
150 grams of plain chocolate, broken into pieces
700 grams of full fat soft cheese (make sure this is at room temperature so it should be taken out of the fridge a little while before you make the cheesecake)
225 grams of caster sugar
Half a teaspoon of vanilla essence
A good glug of Baileys
Preheat the oven to 160 Degrees.
Grease a 20 cm loose bottomed or spring release tin.
Mix together the crushed digestive biscuits and melted butter and press into the prepared tin.
Melt the chocolate in a bowl over a pan of water then leave to cool slightly.
Put the cheese in a large bowl and beat until soft.
Add the sugar and beat again until well mixed.
Beat the vanilla essence and the eggs in one at a time.
Add the baileys and stir it through gently.
Spread the mixture on top of the base and bake in the oven for 40 minutes until the cheesecake becomes puffy round the edges but still soft in the centre.
Turn off the oven but leave the cheesecake in the oven to cool.
Chill well and then serve.