I made this cheesecake for Christmas Day, as it was so big and too much for the four of us, I decided to freeze half of it afterwards as it does freeze very well for up to 6 weeks. Thaw in the fridge for 8 hrs before serving.
For the biscuit crust:
85g hot melted butter, plus extra butter for greasing
14 plain chocolate digestive biscuits, finely crushed
For the cheesecake:
3 x 300g packs full-fat Philadelphia cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tbsp Baileys
3 large eggs
285ml carton soured cream - I used creme fraiche
For the topping:
142ml carton of creme fluid
2 tbsp Baileys
cocoa , for dusting
8 Ferrero Rocher chocolates, unwrapped
Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment.
Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Baileys, eggs and 285ml cream.
Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
Beat the cream and Baileys until fairly stiff, then smooth on top of the cheesecake. Chill.
Remove from the tin and slide onto a plate. Dust with the cocoa through a tea strainer until the top is covered, then place a chocolate on every other portion.
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