Irish Cream Cheesecake©


Irish Chocolate Sauce
  • 7oz-200g Milk Chocolate
  • 3.3fl oz-100ml Extra Thick Double Cream
  • 3.5oz-100g Unsalted Butter
  • 3.3fl oz-100ml Irish Cream Liqueur
  • 3 Large Eggs (free range)
  • 8.8oz-250g Icing Sugar (sifted)
  • 8.8oz-250g Digestive Biscuits
  • 5.2oz-150g Bourbon Biscuits
  • 4.9oz-140g Unsalted Butter
  • ½ teaspoon Ground Cinnamon
  • 10.1fl oz-300ml Extra Thick Double Cream
  • 8.8oz-250g Mascarpone Cheese
  • 8.8oz-250g Full Fat Soft Cheese
  • 7oz-200g Milk Chocolate (melted-slightly cooled)
  • 3.3fl oz-100ml Irish Cream Liqueur
  • Irish Chocolate Sauce
  • Edible Gold Glitter Spray (optional)


  1. Start by making the Irish chocolate sauce as it will need at least 3-4 hours in the fridge. In a small saucepan add all of the ‘Irish chocolate sauce ingredients’ apart from the icing sugar. Set over a low heat and continually stir until everything is melted and fully combined. Remove from heat and stir in the sifted icing sugar. Pour mix into a large mixing bowl. Cover and pop in the fridge for at least 3-4 hours. Stir at intervals
  2. Continue by making the base. Crush up the digestive and bourbon biscuits until fine and set to one side in a large mixing bowl
  3. Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Add the cinnamon and give it a good stir until well combined
  4. Pour the mix into the bottom of a lightly greased 20cm/8” deep round loose bottomed/spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down evenly so it is tightly compact with a smooth surface
  5. Pour a thin layer of the Irish chocolate sauce over the base to cover it completely. Cover with cling-film and pop into the fridge for 1 hour to cool
  6. When the base is set, melt the milk chocolate using your preferred method and allow to cool slightly to one side
  7. Next, make the creamy layers. In a separate large mixing bowl, combine the mascarpone, full fat cheese and cream until a smooth paste is formed- do not over mix so it becomes too stiff
  8. Separate the mixture between two mixing bowls equally
  9. Add the cooled milk chocolate to one half of the cream mixture. Mix well and spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon
  10. Add the Irish cream liqueur to the remaining plain cream mixture remaining and combine well. Spoon the mixture on top of the milk chocolate layer and smooth it to the edges using the back of a spoon
  11. For decoration, pour a good amount of the Irish chocolate sauce over the top of the white layer until it is completely covered (you will have some mix left over- you can set to one side to serve with the cheesecake or use for something else). Cover with cling-film and pop back into the fridge overnight
  12. Remove from the tin (the sauce is meant to run down the sides- be ready to clean some up until it stops running), spray with the gold glitter (if using) and serve (best to allow the slices being eaten to warm up at room temperature for 5/10 minutes before serving). Enjoy!

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