Baileys Cheesecake

Baileys Cheesecake

Crust:
170g Bourbon biscuits
70g melted butter

Filling:
600g (room temperature) cream cheese
130g sugar
3 eggs (room temperature)
1 tsp vanilla extract
120ml Bailey's Irish Cream
40ml double cream
100g dark chocolate

Recipe for a 20cm springform pan.

Process the biscuits in a food processor until finely ground. Add the melted butter and combine until the mixture resembles wet sand. Press the crumb mixture into the bottom of the greased springform pan. Bake at 175°C for about 7 minutes. Let the crust cool while preparing the filling.

Cream together the cream cheese and sugar, then add the eggs, one at a time, and incorporate. Ad vanilla, Baileys and cream and mix together until well combined and there are no more lumps in the mixture.

Pour the cream cheese mixture into the pre-baked crust.

Melt the dark chocolate and drizzle it over the cream cheese mixture (it may partially sink into the cream cheese mixture).

Wrap the springform in 2 layers of tin foil and put it into a larger ovenproof dish. Pour boiling water into the larger dish, around the springform.

Bake in the hot water bath for 20 minutes @ 175°C, then turn down oven to 110°C and bake for 110 minutes longer. Allow to cool to room temperature, then refrigerate overnight till cold.