| Prep Time | 20 minutes |
| Servings | serves |
Ingredients
Base:
- 110 grams Sweet Oat Biscuits
- 25 grams Butter melted
Filling:
- 50 ml Bailey's Irish Cream Liqueur
- 250 grams Mascarpone Cream Cheese
- 200 grams Fromage Frais
- 100 grams Dark Chocolate 75% cocoa
- 2 Eggs
- 40 grams Caster Sugar
To Serve:
- 100 grams Dark Chocolate at least 75% Cocoa
- Cocoa Powder
- Creme Fraiche or Cream
Ingredients Base:
Filling:
To Serve:
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Instructions
- Crush up the oat biscuits with a rolling pin and mix thoroughly with the melted butter to make your base mixture.
- Press the mixture firmly into the base of a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides. Pre-bake for 20 minutes at 200C/400F/gas mark 6, then remove from the oven to cool. Reduce the oven to 150C/300F/gas mark 2.
- Start the top layer by melting the chocolate in a bowl over a pan of hot water. Take care not to let the bowl touch the water, and don't overheat the chocolate as it will separate.
- Spoon the creamy mascarpone and fromage frais into a large bowl and whisk until smooth. Add the eggs and sugar and whisk again before adding the melted chocolate and Baileys.
- Pour the mixture into the tin, smoothing it with the back of a spoon, and bake in the centre of the oven for 1 1/4 hours. After that, turn the oven off but leave the cheesecake inside until completely cold to prevent cracking.
- Finally sprinkle the surface of the cheesecake with chocolate curls or shavings. To make them, melt the chocolate as before and spread on a smooth flat surface to form a 6-inch (15cm) circle and chill in the fridge for 45 minutes. Drag a cheese slicer or sharp knife across the surface of the chocolate to form curls or shavings.
- Invite everyone around and serve with crème fraiche or cream.
Recipe Notes
2-3 hours Chilling Time but Overnight is Best. Serves: 12 Alcohol: Up to 0.1 units per serve
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