Ingredients
Serves: 9
- 1 handful macadamia nuts (optional but recommended!)
- 2 packs triple chocolate cookies
- 50g butter, melted
- 350g full fat cream cheese
- 450ml double cream, divided
- 55g caster sugar
- 1 large bar Green & Black's Creamy Milk Chocolate
- 2 large bars milk chocolate
- 1 Large bar white chocolate
- 1 handful milk chocolate chips
- 3 tablespoons Baileys
Method
Prep:30min ›
Extra time:3hr30min ›
Ready in:4hr
- Crush macadamia nuts and cookies in a bowl and mix in butter. Spread the mixture into a 23cm / 9 inch springform tin. Put in fridge whilst preparing next layer.
- Melt the Green & Black's chocolate in a bowl over a pan of boiling water. When this has melted add 5 tablespoons of the double cream. Mix in well and pour the mixture onto cheesecake biscuit base evenly. Put back into fridge for an hour.
- Melt the remaining bars of chocolate and allow to cool.
- Whip the remaining cream until it peaks.
- Beat the cream cheese and caster sugar then fold into the whipped cream.
- Add the chocolate into the cream mixture. Then mix in the chocolate chips and Baileys.
- Pour the chocolaty mixture on top of the cooled cheesecake base. Smooth the top and put in fridge for 2-3 hours at least.
- Take out of the tin and serve with chocolate dipped strawberries and whipped cream if desired! Enjoy!!
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Reviews & ratings
Average global rating:
(3)
Reviews in English (5)
9
Please advise on weight of chocolate biscuits and "large" chocolate bars - 07 Feb 2010
3
Totally yummy, have friends now asking me to make them one. Thank you for a great easy cheesecake recipe. - 16 Feb 2010
0
very rich you would only eat a little ,soo lovely. - 04 Sep 2009
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