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Food and drink
Irish coffee chocolate cheesecake METHOD
1. Line the base of a 20cm springform round cake tin with greaseproof paper and brush the sides with oil. 2. Place the chocolate chip cookies in a polythene bag and crush them with a rolling pin. Melt the butter in a saucepan over a low heat then add the crushed cookies. Press the resulting mixture into the base of the prepared tin, and chill in the fridge for 1 hour. 3. Place the broken plain and milk chocolate into a heatproof bowl over a pan of simmering water until the chocolate melts. Set aside to cool. 4. Place the sugar and cream cheese into a mixing bowl and beat together until smooth. Fold in the whipped cream, then the melted chocolate, and finally the coffee cream liqueur. 5. Spoon the mixture into the cake tin on top of the biscuit base. Smooth the surface and place in the fridge to chill for two hours. When it’s firm transfer to a serving plate and drizzle with more melted dark chocolate if required.
Treat your loved one to a luxurious chocolatey dessert for Valentines
Preparation time: 30 minutes plus cooling and chilling time. Cooking time: 10 minutes. Serves: 8
INGREDIENTS
Base Vegetable oil, for oiling 175g chocolate chip cookies 55g unsalted butter Filling 225g plain chocolate (at least 70%), broken into pieces 225g milk chocolate (at least 45%) broken into pieces 55g golden caster sugar 350g cream cheese 425ml double cream, lightly whipped (just holds its shape when the whisk is removed) 3tbsp coffee cream liqueur
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