Cream and Chocolate Cheesecake

• 100 g butter
• 250 g digestive biscuits, crushed
• 600g cream cheese
• 30ml irish cream
• 100ml icing sugar
• 300ml double cream, whipped
• 100g grated chocolate

For the Irish Cream

• 2 eggs
• 250 ml sweetened condensed milk
• 1 tsp. instant coffee
• 2 tsp. chocolate syrup
• 250 ml vodka or Irish whiskey
• 250 ml heavy cream

For the Irish Cream

Step 1

In a bowl, crack open the eggs and beat until they turn thick and lemon colored. A handheld whisk does fine, but a hand blender with a whisk attachment does a better job.

Step 2

Add the other ingredients slowly one by one and keep beating continuously.

Step 3

Pour into sterilized dark glass bottles using a funnel, and keep it at room temperature for one week before using.

For the Cheesecake

Step 1

In a pan, add butter and let it melt. Next, add the crushed digestive biscuits to the butter and keep mixing the biscuits have absorbed all the butter.

Step 2

Remove the pan from the heat and pour out the contents into the bottom of a lined springform tin. Make sure you press it with a spoon to form an even layer.

Step 3

Place the lined tin in the refrigerator and allow it to set for one hour.

Step 4

Meanwhile, take the whisk and whip the cream cheese lightly. Next, add the homemade Irish cream and the icing sugar.

Step 5

Fold in the whipped cream and add the grated chocolate. When the mixture attains smooth consistency, spoon evenly onto the refrigerated biscuits.

Step 6

Refrigerate and allow the cake to set for at least two hours. Once set, remove the side of the springform tin and keep the cake on a plate.

Step 7

Decorate with grated chocolate and cocoa powder dusted over the top Serve.