Gelatin-Free Bailey’s & Chocolate Cheesecake




250g Biscuits – I generally use Hobnobs
100g/3.5oz Butter
50g/6oz Sugar
Optional: Handful of Porridge Oats, a few drops of Vanilla extract & a pinch of Cinammon.

[★] Preheat Oven to 220C/Gas 7. Lubricate (Heh!) a round baking tin. I never use baking paper but it’s all personal preference!
[★] Wrap the Biscuits in a parcel with clingfilm and bray them enthusiastically with a rolling pin until mostly crumbs remain.
[★] Melt the butter in a medium pan over a low heat. Add the biscuit crumbs, sugar and the optional ingredients to the liquid butter and heat gently.
[★] Once the butter is dissolved, remove from the heat and press the mixture evenly into the baking tin. Bake in the oven for 10 minutes, and pop it in the fridge to set.


400g/14oz Cream Cheese
100g/3.5oz Chocolate
1 pot Double Cream
As much Bailey’s as you fancy (Keep testing this to make sure the quality is okay 😉 )

[★] Snap the chocolate into squares and melt in a bowl over a pan of hot water, and leave to cool slightly. Pour a quarter of the pot of cream into a mixing bowl and begin to whip using a hand whisk. As it stiffens, gradually add the rest of the melted chocolate and the cream (a bit at a time) until you have a lovely chocolate cream compote.
[★] Add the Cream cheese and the Baileys and beat together with the whisk. I’ve found Electric whisks murder it at this point 😦 You should have a lovely liquid gloopy mess at this point. A finger dip will confirm that it’s lovely.
[★] Pour the mixture over the biscuit base and freeze.
[★] To serve, defrost in the Fridge for 15 minutes & decorate with whatever you fancy!


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