Irish cream liqueur makes a welcome addition to any dessert, but paired with cream cheese in this delectable dish, the two are a match made in heaven.Â
While the taste is hard to beat, the topping might crack. For an easy fix garnish it with berries or spoon on a fruit sauce, chocolate sauce or caramel ice-cream topping. Or, simply slice the cake before you present it, making sure to cut through the crack.Â
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Ingredients
Method
Preheat oven to 180°C. Combine the crushed biscuits, butter and cinnamon in a medium bowl, tossing gently to mix. Press the mixture onto base and up sides of a 25cm springform tin. Set aside.
Combine cream cheese, sour cream, sugar and chocolate in the large bowl of an electric mixer. Beat on medium to high speed for 4-5 minutes until smooth. Using a wooden spoon, stir in eggs until just combined. Stir in liqueur, cream and vanilla.
Pour filling into crust-lined tin and put in another shallow baking tin in case of leaking. Bake for 50-60 minutes or until centre appears nearly set when gently shaken. Cool in tin on a wire rack for 15 minutes.
Loosen crust from side of tin using a small, thin knife. Cool for 30 minutes more. Remove side of tin. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
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