Name: Frozen cheesecake with Baileys & chocolate
Prep time: 25 min
Cook time: 5 min
Total time: 3 h 30 min
Yield: 10
Cuisine: American
Ingredients: 250g unsalted butter; 2 x 250g packs digestive biscuits; dark or milk chocolate grated; 500g soft cheese; 200ml double cream; 100g caster sugar; 500g tub vanilla ice cream softened; 200ml Irish cream; 50ml shot espresso or strong coffee, cooled

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Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

John Torode

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Serves 10

Easy

Prep: 25 mins

Cook: 5 mins

Plus freezing

A star rating of 3.8 out of 5.12 ratingsRate

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Make this decadent dessert on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter
2 x 250g packs digestive biscuits
dark or milk chocolate

grated

For the filling

500g soft cheese
200ml double cream
100g caster sugar
500g tub vanilla ice cream

softened
200ml Irish cream
50ml shot espresso

or strong coffee, cooled

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Nutrition: per serving

kcal845
fat62g
saturates34g
carbs63g
sugars34g
fibre1g
protein8g
salt1.41g

low

Method

step 1

Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
step 2

Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
step 3

Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Irish cream and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
step 4

Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

Recipe from Good Food magazine, July 2010

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A star rating of 3.8 out of 5.12 ratings

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