Baileys Freakshake
Ingredients for
◄
1
▸
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50ml.
Baileys® Original Irish Cream Liqueur
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110g.
Sweet Oat Biscuits
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25g.
Butter, Melted
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235g.
Mascarpone
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200g.
Fromage Frais
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100g.
Dark Chocolate
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2piece(s)
Eggs
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40g.
Caster Sugar
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100g.
Dark Chocolate at Least 75% Cocoa
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1tbsp
Cocoa Powder
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1tbsp
Crème Fraîche or Cream
- ➤ 0.1 units of alcohol per serve
Equipment
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1 x
Pan
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1 x
Mixing Bowl
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1 x
Cake tin
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1 x
Knife
How to make
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Crush up the oat biscuits with a rolling pin and mix thoroughly with the melted butter to make the base.
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Press the mixture firmly into the base of a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides. Pre-bake for 20 minutes at 200C/400F/gas mark 6, then remove from the oven to cool. Reduce the oven to 150C/300F/gas mark 2.
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Begin making the top layer by melting the chocolate in a bowl over a pan of hot water. Take care not to let the bowl touch the water, and don't overheat the chocolate as it will separate.
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Spoon mascarpone and fromage frais into a large bowl and whisk until smooth. Add eggs and sugar and whisk again before adding melted chocolate and Baileys.
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Pour the mixture into the tin, smoothing it with the back of a spoon, and bake in the centre of the oven for 1 1/4 hours. Then turn the oven off but leave the cheesecake inside until completely cold to prevent cracking.
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Sprinkle the surface of the cheesecake with chocolate curls or shavings. To make the curls, melt chocolate as before and spread on a smooth flat surface to form a 6-inch (15cm) circle. Chill in the fridge for 45 minutes. Drag a cheese slicer or sharp k
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Serve with crème fraiche or cream.
Avoid top-ups
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