![Irish Whiskey Chocolate Cheesecake](/on/demandware.static/-/Sites-LCNZ-Library/default/dwf1ddc768/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000782_ENG.png)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
Base:
- 2 tablespoons cocoa powder
- 2 tablespoons Demerara sugar
- 200g crushed digestive biscuits
- 80g melted butter and extra to grease the dish
Filling:
- 300g sweet dark chocolate, melted
- 300g cream cheese
- 100 ml Irish whisky cream liqueur
- 1 sachet powdered gelatine and 100ml hot water
- 300ml whipped double cream
- Physalis fruit to decorate
- Baking paper
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Method
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1Base:
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2Lightly grease the dish with a little butter and line the base with a circle of baking paper.
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3Mix the cocoa powder and sugar into the crushed biscuits, pour in the melted butter and combine.
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4Place the mixture into the flan dish and press flat, pushing the crumb up the sides to form the edge.
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5Chill for 30 minutes.
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6Filling:
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7Melt the chocolate in a bowl over a pan of hot water.
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8Blend the cream cheese with the Irish cream liquor until smooth.
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9Dissolve the gelatine in the hot water and stir into the cream cheese mix.
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10Whisk in the whipped cream followed by the melted chocolate.
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11Pour the mixture into the set biscuit base, smooth over the top and chill for 2 hours.
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12Decorate the top with physalis fruit.