Baileys Mocha Cheesecake, sigh. You might have heard me enthuse over my wanton love affair with cheesecakes on the odd occasion – or two! Well, this dark, delicious & delightfully decadent dessert has taken our liason onto a totally new level altogether!
The first rapturous taste of the Baileys ganache almost pales into insignificance as your senses are assailed by the magical combination of smooth Baileys, bitter dark chocolate and luscious cream cheese. One tiny bite and alas, life will never be the same again!
Sinfully rich, a slither goes a long, long way.
Make your Baileys Mocha Cheesecake the day before
To allow it to cool and firm up in the fridge as well as the flavours to develop. One of the things to remember when baking a cheesecake is to beat it at a low speed, to minimise cracking. Having said that, cheesecakes are almost always served with a topping, so the cracks will always be covered!
I usually serve this with just a dollop of cream, nothing else although my personal preference is to have it as is. Having said that, this has been requested as a birthday cake by so many friends over the years, I needed a ganache for it.
Here, I’m giving the recipe for the Baileys Chocolate Ganache I use to cover the whole cake. Choose a chocolate you like, be it dark or in this case, I’ve used milk chocolate. The same goes with the chocolate you cook with, use a good quality dark chocolate and one you like. I always bake with Green & Blacks. If you’re only topping the cake, halve the ingredients.
You need a 9″/23cm loose bottomed pan.
Here’s the recipe, folks.
TIP – To prevent messing up your cake stand when covering a cake, line it with paper by slipping the paper under the cake once it’s on the stand. When done, just slip the paper back out again and bin. Voila! A clean cake stand!
- 600g full fat cream cheese
- 4 eggs
- 250g dark chocolate (70%)
- 200g caster sugar
- 150ml evaporated milk
- 80ml Baileys
- 1 tbsp of instant coffee granules as is (not dissolved in water)
- 1 tsp vanilla extract
- 1 tbsp plain flour
- 1 tbsp cornflour
- a little melted butter for greasing
- 250g milk chocolate (I used Cadbury's Dairy Milk)
- 90ml double cream
- 1 tbsp Baileys
- Prepare your cake tin as required, i.e. line and grease. I use these push pans that require no lining and are marvellous.
- Heat the oven to 190˚C/360˚F.
- The Base
- I like to do this in a food processor as it's so much easier and quicker. Place the biscuits, sugar and cocoa powder in the food processor and pulse to get fine crumbs. It should turn a dark colour because of the cocoa.
- Add the melted butter (through the feed tube if you have one) & pulse until it's all thoroughly mixed. You'll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. At this stage, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- Melt the chocolate on 50-80% power for 90 seconds. Check, stir if slightly melted & zap again for 30-60 seconds and repeat until it's completely melted. Set aside.
- Beat the cream cheese on the lowest setting and add sugar gradually until it's all in.
- Add the flours, scrape down the sides and beat for 20 seconds or so until it's all mixed.
- Add eggs, one at a time, keep beating on low speed to incorporate.
- Add the rest of the ingredients, i.e., melted chocolate, milk, Baileys & vanilla, beat on low for 30-60 seconds, scraping down the sides, until it's all mixed. Add the coffee granules last, stir lightly.
- Pour into the base lined pan and bake at 190˚C for 50 minutes.
- Cool on a wire rack completely, then wrap loosely with foil and refrigerate overnight.
- Melt the chocolate and cream on 50-80% power. Stir and mix completely.
- Add the Baileys, mix and leave to cool completely.
- Unmould the cake and top/cover as desired and leave in the fridge until time to cut and serve.