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Baileys and chocolate cheesecake
The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa
This can be a WOW at dinner parties
250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz Philadelphia cream cheese
25ml/1fl oz Baileys
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate
200ml/7¼oz double cream, whipped
cocoa powder, to dust
Melt the butter in a pan and add the crushed digestive biscuits.
Mix well until the biscuits have absorbed all the butter.
Remove from the heat and press into the bottom of a lined
18cm/7in springform tin. Place in the refrigerator and allow to set
for one hour.
Meanwhile, prepare the filling. Lightly whip the cream cheese
then beat in the Baileys and icing sugar. Fold in the whipped cream
and grated chocolate. When smooth, spoon evenly onto the biscuits.
Refrigerate and allow to set for a further two hours. Once set,
remove and decorate with whipped cream and cocoa powder dusted
over the top. Serve.
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