Baileys Chocolate Cheesecake with Crunchy Biscuit Base

• chocolate digestives↗260g g
• melted butter125g g
• dark chocolate↗100g g

  chopped

• full-fat cream cheese↗300g g

  at room temperature

• mascarpone↗250g g

  at room temperature

• powdered sugar↗50g g
• cocoa powder↗

  sifted

• Baileys Chocolate liqueur↗50ml ml

  plus a little more for serving

• heavy cream150ml ml
• dark chocolate↗

  grated for serving

Step-by-step instructions

1. 1

   Crush the biscuits into fine crumbs using the end of a rolling pin. Add the melted butter and a pinch of salt, mix. Line a 20 cm diameter pan with parchment paper and evenly spread the crumbs over the bottom. Press them down with the back of a spoon. Place the pan in the refrigerator to set the base.

2. 2

   Melt the dark chocolate in the microwave in short bursts, then let it cool to room temperature.

3. 3

   In a large bowl, beat the cream cheese, mascarpone, powdered sugar, cocoa powder and Baileys Chocolate liqueur until the ingredients combine into a smooth mixture. Gently fold in the cooled melted chocolate, avoiding lumps.

4. 4

   In a separate bowl, whip the heavy cream to soft peaks. Gently fold it into the cheese mixture, mixing carefully to retain the airiness.

5. 5

   Pour the finished mixture onto the chilled base, smooth the top. Refrigerate the cheesecake for at least 6 hours or overnight until set.

6. 6

   Before serving, run the knife under warm running water, carefully remove the pan. Garnish with dark chocolate shavings or a dusting of cocoa, and drizzle a little more Baileys Chocolate liqueur.