Baileys Chocolate Cheesecake (No-Bake - Conventional Method

• Baking & Spices

  • 3/4 cup Caster sugar
  • 200 g Toblerone chocolate

• Bread & Baked Goods

  • 1 250g packet Chocolate ripple biscuits

• Dairy

  • 80 g Butter
  • 300 ml Cream, lightly whipped
  • 500 g Cream cheese

• Beer, Wine & Liquor

  • 90 ml Baileys liquor

• Other

  • 3 tsp Gelatine dissolved in ¼ cup boiling water, cooled

Found on bakeplaysmile.com

Description

Ingredients

• 250g packet chocolate ripple biscuits (or any plain chocolate biscuit)
• 80g butter, melted
• 300ml cream, lightly whipped
• 500g cream cheese, softened
• ¾ cup caster sugar
• 90ml Baileys liquor
• 3 tsp gelatine dissolved in ¼ cup boiling water, cooled
• 200g Toblerone chocolate (or any chocolate) - plus an extra 100g Toblerone chocolate for grating over top
• 250g packet chocolate ripple biscuits (or any plain chocolate biscuit)
• 80g butter, melted
• 300ml cream, lightly whipped
• 500g cream cheese, softened
• ¾ cup caster sugar
• 90ml Baileys liquor
• 3 tsp gelatine dissolved in ¼ cup boiling water, cooled
• 200g Toblerone chocolate (or any chocolate) - plus an extra 100g Toblerone chocolate for grating over top

Directions

• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
• Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
• Add the melted butter and mix until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream and set aside.
• Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
• Add the cooled, dissolved gelatine to the mix and beat until well combined.
• Melt the Toblerone chocolate and set aside to cool.
• Fold the melted chocolate and the whipped cream through the cream cheese mixture.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes.
• Grate over the remaining Toblerone chocolate.
• Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
• Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1.
• Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
• Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
• Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
• Place the Toblerone chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
• Fold the melted chocolate and the whipped cream through the cream cheese mixture.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes.
• Grate over the remaining Toblerone chocolate.
• Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).