Bailey’s Cheesecake

To make the base simple melt the butter in a small saucepan. Take from the heat then add the biscuit crumbs and coffee.  Stir well until the butter has been well mixed in then spread over the base of the tin.  Pop into the fridge and leave for at least two hours.

To make the filling whisk the mascarpone cheese and icing sugar together in a large mixing bowl. In a separate heatproof bowl place the chocolate pieces, vanilla and coffee then place the milk in a small saucepan and once starting to simmer, take from the heat and pour over the chocolate.  Stir well until the chocolate is dissolved.  Pour this into the bowl containing the mascarpone cream and add in the Baileys.  Stir everything until well combined.

Take the gelatine leaves which have been soaking in the water and drop these into the warm pan which was used to heat the milk. The residual heat should be sufficient to dissolve the gelatine to a liquid but if not just pop the pan back onto the heat to warm through.  Do not allow to boil !

Pour the liquid gelatine into the cheesecake mix and stir through really well until the mixture starts to thicken slightly.

Pour into the prepared tin then pop into the fridge and leave to set overnight.

The next day remove from the tin by running a warm knife around the edges of the tin then unlock the side of the tin and the cheesecake will be ready to decorate.