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“Yummmmmmmmmmmy! This cheesecake contains both plain chocolate and milk chocolate, which works really well with the irish cream. I use baileys. Cooking time is chilling time.”
3hrs 45mins

Ingredients Nutrition

  • oil, for brushing
  • 175 g chocolate chip cookies (6oz)
  • 55 g butter (2oz)
  • Filling
  • 225 g chocolate (plain, 8oz)
  • 225 g milk chocolate (8oz)
  • 55 g golden caster sugar (2oz)
  • 350 g cream cheese (12oz)
  • 425 ml double cream, whipped (15floz)
  • 3 tablespoons irish cream
  • To serve
  • creme fraiche
  • fresh fruit


  1. Line the base of a 20cm/8-inch springform tin with foil and brush the sides with oil.
  2. Place the cookies in a polythene bag and crush with a rolling pin.
  3. Place the butter in a saucepan and heat gently until just melted, then stir in the crushed biscuits.
  4. Press the mixture into the base of the tin and chill in the refrigerator for 1 hour.
  6. To make the filling, melt the plain and milk chocolate together in a water bath. Stir to combine and leave to cool.
  7. Place the sugar and cream cheese in a large bowl and beat together until smooth.
  8. Fold in the whipped cream.
  9. Fold the mixture gently into the melted chocolate.
  10. Stir in the Irish cream liqueur.
  11. Spoon the filling over the chilled biscuit base and smooth the surface.
  12. Cover and leave to chill in the fridge for 2 hours, or until quite firm.
  13. Transfer to a serving plate and cut into small slices.
  14. Serve with a spoonful of crème fraiche and fresh fruit. (or eat it just as it is. yummmmmy!).

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