Eggless Baileys Chocolate Cheesecake

Step 1

Preheat oven to 200˚C (390˚F/180˚C Fan).

Step 2

Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.

Step 3

Place the biscuits in the food processor and pulse to get fine crumbs.

Step 4

Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.

Step 5

Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.

Step 6

Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.

Step 7

Break the chocolate up into pieces little pieces. Then, melt it on 50% power for 90 seconds. Check, stir if slightly melted and zap again for 30-60 seconds and repeat until it’s completely melted. Set aside.

Step 8

In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on low for 30 seconds. Add the sugar gradually during this minute in 2 additions. Scrape down.

Step 9

Add the cornflour and beat for 10 seconds on low.

Step 10

Add the soured cream and vanilla paste and beat for 30 seconds, scraping down halfway through.

Step 11

Add the melted chocolate and beat for 10 seconds. You could also just use a wooden spoon, if you prefer.

Step 12

Add the Baileys and beat until it's all mixed in well, but no more than 30 seconds or so. Scrape down the sides and stir it in using a wooden spoon or rubber spatula.

Step 13

Sprinkle the coffee granules all over and stir it in with a wooden spoon or rubber spatula. Forgot the image for this part. But you can see dots in the next picture, of the batter in the pan.

Step 14

Pour this cake mix into your prepared tin (that should have been chilling in the fridge) and bake for 20 minutes at the initial high temperature.

Step 15

Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for 45-50 minutes. The cake should still have a wobble in the middle. but would have started to come away from the edges. If not, give it another 5-10 minutes.

Step 16

Let it cool in the oven with the door ajar for 1 hour.

Step 17

Then cool completely at room temperature on your kitchen counter. Finally, cover loosely with foil and refrigerate overnight.

Step 18

Melt the chocolate and cream on 50-80% power in the microwave oven, for 60-90 seconds. Stir and mix completely.

Step 19

Add the Baileys and stir well.

Step 20

Unmould the cake and top as desired and leave in the fridge until it's time to cut and serve.