🌸 Happy Mother's Day to all the Moms out there! 🌸
You are amazing, you are loved, and you are appreciated more than words can say! Here's to us, the heart of our families, and the superheroes in our children's eyes 💓
Here is my Bailey's Cheescake 🌹
RECIPE:
Ingredients 🛒
Base:
250g/9oz Digestive Biscuits, crushed
125g/4.5oz Butter, melted
75g/3oz Mini Chocolate Chips
Cheesecake Filling:
350g/12oz Full Fat Cream Cheese
250g/9oz Mascarpone Cheese
100g/3.5oz Icing Sugar/Powdered Sugar
250ml Double Cream/Heavy Whipping Cream
100ml Baileys Cream Liqueur
70g/2.5oz Dark Chocolate, grated
Chocolate Ganache:
100g/3.5oz Dark Chocolate, chopped
80ml Double Cream/Heavy Whipping Cream
Topping:
200ml Double Cream/Heavy Whipping Cream
2 Tbsp Icing Sugar/Powdered Sugar
2 Tbsp Cocoa Powder
2 Tbsp Grated Chocolate
Method:
Base -
Line the base and sides of a 23cm/9 inch springform pan.
Mix the biscuits with melted butter then stir in the chocolate chips. Press down onto the base of the pan and refrigerate for 30 minutes before adding the filling.
Cheesecake Filling -
In a large bowl, beat the cream cheese and mascarpone together until smooth.
Add the double cream and Baileys and continue to beat until the mixture starts to thicken.
Add the grated chocolate and beat until the mixture has a stiff hold. Spoon the filling on top of the set biscuits and smooth the surface. Refrigerate for at least 5 hours.
Chocolate Ganache -
When the cheesecake is set, remove from tin.
Place the chopped chocolate in a bowl. Heat the cream but not to a boil. Pour it over the chocolate and leave it to sit for about 3 minutes, then stir together until smooth. If there are any remaining lumps, microwave for a few seconds. Leave to cool, stirring occasionally.
When the ganache has cooled but still at a drizzle point, remove the cheesecake from the fridge and pour on top. Use a palette knife to level the surface.
Place the cheesecake back in the fridge for the ganache to set.
Topping -
Whip the double cream until it starts to thicken, then sift in the icing sugar and cocoa powder and continue whisking until firm. Spoon into a piping bag with a star nozzle refrigerate for 30 minutes before piping on top of cheesecake. (Leaving the cream in the piping bag in the fridge gives it more time to become firmer and you will have a stiffer and more perfect pipe).
Pipe swirls of cream all around the cheesecake and sprinkle grated chocolate in the middle.
Enjoy! 😊