About this recipe:This is a rich and decadent cheesecake that will impress you friends and family, but is actually a very simple recipe. I 'discovered' it when I was trying to make a pud from ingredients I had in and had to improvise a bit! You can use whatever liqueur you like, but amaretto is my fave. I have given rough amounts but I honestly don't think they are that important. Check it tastes yummy as you go along (it's a hard job but someones got to do it!) and there should be no problems.
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Method Prep:20min › Extra time:2hr › Ready in:2hr20min
Blitz the biscuits in a mixer. If you don't have a mixer put them in a strong sandwich bag and beat them up with a rolling pin or hammer.
Put the butter in a large bowl and melt in the microwave (about 1 minute on medium in mine). Add the biscuit crumbs and mix. The biscuits should be totally soaked in butter, making a soft but not liquidy 'batter'.
Roughly line the bottom of a 23cm tin with baking parchment and press the biscuit mixture evenly across the bottom and 1 to 2cm up the sides. Put in the fridge.
Melt the chocolate in the microwave (about 1 1/2 minutes on medium in mine) and allow to cool a bit.
Whip up the cream cheese until nice and smooth. I do this in a blender, but you could use a spoon and elbow grease! Add the condensed milk.
You need to add the cream cheese mixture and chocolate together. To get a good mix, both liquids need to be the same temperature. I do this by popping the cream cheese mixture in the microwave for a few seconds until it is warmed through and then adding it to the chocolate bit by bit.
Add the liqueur generously - you want to be able to taste it. Amaretto is my favourite!
Get the base out of the fridge and pour in the filling mixture. You can decorate at this stage but if you want to put anything heavy on you should leave until it has set. Remember chocolate decorations don't like being in the fridge.
Pop in the fridge to set. I got mine to set in about 2 hours by putting in the freezer. Don't worry if its still a bit squishy, I think this makes it even more decadent!
You could omit the amaretto for a child friendly version, or use another liqueur such as Baileys or Cointreau.
My fave is edible gold powder but you could use sprinkles, drizzled white chocolate or whatever you have to hand. I sprinkle over gold powder and then decorate with chocolate leaves once set.