Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

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(10 ratings)

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Cooking time

Prep: 25 mins Cook: 5 mins Plus freezing

Skill level

Easy

Servings

Serves 10

Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
845
protein
8g
carbs
63g
fat
62g
saturates
34g
fibre
1g
sugar
34g
salt
1.41g

Ingredients

  • 250g unsalted butter
  • 2 x 250g packs digestive biscuits
  • dark or milk chocolate, grated

For the filling

  • 500g soft cheese
  • 200ml double cream
  • 100g caster sugar
  • 500g tub vanilla ice cream, softened
  • 200ml Baileys
  • 50ml shot espresso, or strong coffee, cooled

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Method

  1. Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
  2. Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
  3. Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
  4. Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

Recipe from Good Food magazine, July 2010

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Comments

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sergis99's picture
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Can I keep this in the refrigerator instead of in the freezer?? I dont really like the ice-cream-like cheesecake.

xblashingdam's picture

you shouldn't freeze the base just refrigerate it for 20 mins therefore the butter does not freeze because when frozen butter can take up to an hour to soften

youngcooksophie's picture

Mmmm looks lush.

lynneash's picture
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This cheesecake was absolutely delicious, the only problem I had was the base, even though i took it out of the freezer 20mins before serving as recommended, it was rock hard and didnt even soften if left for longer, so would do less of it in future, but still enjoyed it

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