- 450g digestive biscuits
- 175g butter, melted
- 400g cream cheese
- 50g icing sugar
- 500ml cream, lightly whipped
- 200g good quality chocolate, melted
- 100ml Baileys Irish Cream
- 150g Maltesers, crushed roughly
- Whipped cream (to garnish)
- Dark and white chocolate shavings (to garnish)
- Lay the ring of a 23cm cheesecake ring on top if a flat cake stand. Alternatively, you can use a series of individual tian rings as I have and, if this is the case, your recipe will make 10–12.
- Break the biscuits into fine crumbs and mix in the melted butter. Press the biscuits into the base of the tin/moulds in an even layer and allow to chill.
- Meanwhile whip the cream cheese and the sugar together until smooth. Next, add in the lightly whipped cream and whisk gently.
- The next ingredient to add in is the melted chocolate. Carefully but quickly whisk this in to avoid lumps, ensuring that you don’t overbeat at this stage. Add in the Baileys and the Maltesers and mix well. Then pour this mixture on top of the biscuit base and allow to set for a minimum of four hours but overnight is best.
- To decorate, add some whipped cream and sprinkle dark and white chocolate shavings.
Recipe Credit: Edward Hayden
Photography: Brian Clarke at Harry Weir
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Feel free to choose a different type of biscuit for the base.