Oh my poor blog. Life has become so crazy (in a good way) the last half of this year, and it leaves me with little time to photograph my kitchen creations. Nowadays it’s mostly cook and eat, and less cook, snap, blog and eat. I am not complaining, my time has been filled with insanely creative endeavours such as photographing weddings, running food styling and photography workshops, portrait shoots and food shoots, and general fun life stuff. Lots of coffees and creative chats with my creative friends at favourite cafes thrown in too. But as a result, poor old cake crumbs & beach sand is looking and feeling a little neglected.
It was time, I had to give it some serious chocolate love. And how better than with a rich chocolate cheesecake, with a (generous) splash of Baileys thrown in. Cheesecakes are super easy to knock up, and I don’t think I’ve made one that I didn’t enjoy yet. This one was no exception.
When I was a kid my mum and brother loved cheesecake. I remember them excitedly chowing down cheesecake together, me left slightly envious because I wanted to share in the joy but I just didn’t get the whole ‘cheese’ and ‘cake’ combination. Decades on however I do love a good cheesecake. For now I am fixated on the non bake variety but I will try a baked version someday soon. For now though it’s just whip, mix and chill baby!
You can reduce the amount of Baileys if you like. I of course started with 75ml, tasted it as I was mixing it and didn’t get quite the boozy kick I wanted. I added another splash (let’s say 25ml-ish) and upon sampling it after it was chilled I was very satisfied. But if you don’t want a real boozy taste amid the rich chocolate I’d say stick to 75ml.
Ingredients // makes 20cm cake
1 packet (250g) granita biscuits
100g unsalted butter, melted
300g premium dark cooking chocolate
250g cream cheese
125ml whipping cream
75-100ml Baileys (or other Irish cream)
100g dark chocolate
Grease round 20cm springform cake tin.
** Tip: turn removable base of tin upside down so the cheesecake base doesn’t stick into the groove that forms at the join.
Pop biscuits into food processor and blend to crumbs. Combine with melted butter and press firmly into base of tin. Place tin into fridge to chill base while making the filling.
Melt chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly. You can also use a microwave, just follow the instructions on the chocolate packet.
Whip cream cheese until smooth and creamy. In another bowl whip cream to medium stiffness (mousse-like texture). Add to cream cheese along with mascarpone and combine well. Add Baileys and whip until well combined. Stir in melted chocolate until nice and creamy.
Pour mixture onto the cheesecake base. Chill overnight or for at least 8 hours. Remove from refrigerator and decorate with 100g melted chocolate swirled with a skewer, then dust with sifted cocoa powder.