chocolate and baileys® two-tier cheesecake

chocolate and baileys® two-tier cheesecake
  • 1 3/4 cups crushed digestive biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons hot water
  • 1 1/4 cups heavy whipping cream, divided
  • 5 ounces dark chocolate, melted and cooled
  • 14 ounces cream cheese, softened, divided
  • 1 1/2 tablespoons white sugar, divided
  • 1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Baileys®)


  1. Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
  2. Dissolve cocoa powder in hot water in a small bowl.
  3. Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
  4. Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
  5. Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
  6. Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
  7. Chill until set, 2 to 3 hours.

06/13/2019
chocolate and baileys® two-tier cheesecake, recipe PT15M PT1H 5 455 calories

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