- 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®)
- 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.
- Dissolve cocoa powder in hot water in a small bowl.
- 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.
- 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.
- Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
- 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.
- Chill until set, 2 to 3 hours.
06/13/2019
recipepes.com
chocolate and baileys® two-tier cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
