Cream and Chocolate Cheesecake

Cream and Chocolate Cheesecake

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This is one decadent, smooth and creamy cheesecake that never fails to treat a crowd. Include it as part of your Christmas get-together and you won’t have any leftovers. This simple, yet dreamy no-bake chocolate cheesecake needs to be made and refrigerated one day prior. For the presentation, shave a little chocolate over the top and allow your guests to go gaga over the slice from paradise.

Serves Preparation Time Cooking Time
8 People 25-30 Minutes 2-3 Hours (setting time)

Ingredients

  • 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

Method

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.

Nutritional Information

Calories 1229 Kcal
Proteins 17.4 g
Total Fat 80.6 g
Total Carbohydrates 80.9 g
Cholesterol 281 mg
Sodium 599 mg
Potassium  517 mg