This is a baked cheesecake recipe I originally got from the Somerfield magazine, but I found the mixture so runny it leaked out of my springform cake tin a bit during cooking, so I changed it slightly to thicken it and added more Baileys. as as we all know you can never have enough Baileys right girls?
If you are going to serve this cheesecake children (or just want to give your liver a break) you can reduce the Baileys to 60mls and add 100 to 150mls of cream according to taste. It does make a lovely cheesecake possibly the best I've ever tasted!
150g Milk Chocolate digestive biscuits
50g Butter (melted)
2 tsp instant coffee
2 eggs plus one yolk
50g Caster Sugar
2 200g tubs of cream cheese
150ml Baileys (or any brand Irish Cream Liqueur)
150ml Sour Cream
25g Milk Chocolate
1. Preheat your oven to 170c/ gas mark 3, line the base of and slightly grease a 20cm springform cake tin. Crush the biscuits and stir into the melted butter then press into the base of the tin.
2. mix the coffee with 1tbsp of boiling water stir until dissolved and leave to cool.
3. Mix the eggs and Yolk with the caster sugar and cornflour in a bowl Add the soft cheese and Baileys (and the cream if you are making the reduced booze version) and beat until smooth.
4. Pour into the tin and cook for 45-50 minutes until set around the edges. It should still have a slight wobble in the centre.
5.While warm spoon over the sour cream. Cool then place in the fridge for several hours or overnight (it tastes even better when left overnight in the fridge, but I can never resist having a slice the day I cook it).
6.When set remove from the fridge and melt the chocolate in a bowl over simmering water (I use a microwave as long as you watch it closely it doesn't burn) then drizzle (or just splatter as I did on the one in the picture) over the cheesecake.
It really is the ultimate cheesecake recipe, if you like Baileys chocolate and cheesecake you will love this. just a shame it's so fattening...