St. Patrick’s Day is coming up fast! For me I don’t really care for the day, but I do know friends who love to have a good time. I myself enjoy a shot of Jameson or an ice cold Guinness. After having some delicious food for dinner I am always at a loss on what to serve or have for dinner. I thought maybe the Lucky Charms Cheesecake was the way to go this year. But then I found a recipe for Bailey’s Chocolate Cheesecake and son, I am all about this. The recipe is simple enough, and I do have the ingredients laying around.
- 8 (+-140g / 0.59cups) double chocolate Digestive biscuits (in the US Graham crackers are a good equivalent)
- 360g / 1.5 cups full fat cream cheese, chilled
- 60ml / 2 fl oz double cream
- 60ml / 2 fl oz Bailey’s Irish Cream liqueur
- 100g / 0.42 cups caster sugar
- 30g / 0.12 cups cocoa powder
- 125ml / 4.2 fl oz double cream
- ½ tsp caster sugar
- ½ tsp vanilla extract
- Chocolate sprinkles
Roughly chop the biscuits with a sharp knife. Tip: We prefer doing this so that you don’t end up with fine crumbs and powder as you get when you crush them.
Spoon the crumbs into 4x 250ml preserve jars. Set aside. Tip: If you don’t have preserve jars, you could also just use small bowls or drinking glasses.
Place the remaining cheesecake ingredients into a medium-sized bowl. Using an electric mixer beat on low speed just until dry ingredients are combined. Scrape down the sides of the bowl then beat again on high speed until the color is uniform and mixture is smooth and has thickened slightly for 1-2 minutes.
Spoon the cheesecake mixture into the preserve jars on top of the biscuit crumbs, close the lids onto each jar, then refrigerate until serving time. To serve, pour double cream into a medium-sized bowl with sugar and vanilla extract. Whisk just until thick enough to spoon. Spoon generous dollops of the whipped cream on top of each cheesecake pot, then decorate with chocolate sprinkles.
Simple enough, though I am gonna tweak this just a bit.