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Instructions |
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Lightly oil 20cm loose bottom tin. To make the base process the biscuits,hazelnuts and brown sugar mix in the melted butter. Press into the tin and place in the fridge while you make the filling.
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To make the filling melt the chocolate over a pan of simmering water. Meanwhile heat the icing sugar and cream cheese together until smooth and then fold in the whipped cream. Remove from the heat and fold this mixture in to the melted chocolate and add the baileys Irish cream.
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Carefully spoon over the biscuit base and level the surface. Refrigerate for 2 hours until firm. When the cheesecake it set make the sauce. Melt the chocolate in a bowl over some simmering water.
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In a separate pan combine the milk, cream and caster sugar and bring up to a simmer. Whisking all the time pour in the milk / cream mixture over the chocolate. Add the butter make sure the milk / cream mixture is well incorporated. Serve the cheese cake with a little of the chocolate sauce.
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Originally Submitted
12/29/2009
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