As it was Father’s Day on Sunday, we had lunch at my in-laws. I was asked to bring dessert…I must mention there were 16 adults and 2 children…I thought long and hard as to what one takes for so many people. I finally decided to look through my Le Creuset recipes and stumbled upon an Irish whiskey chocolate cheese cake and thought…yum yum! Decadent but yum!
After making it I can say…it wasn’t as difficult as I expected…And it tasted amazing but is very rich. I will definitely be making it again!
whiskey chocolate cheese cake – the chocolate cheese cake mixture…yum yum!
whiskey chocolate cheese cake – My version after the family had tucked in…
Below is the recipe and I have included Le Creuset’s image at the bottom for inspiration as well!
Ingredients
- 2 tbsp cocoa powder
- 2 tbsp Demerara sugar
- 200 g crushed digestive biscuits
- 80 g melted butter and extra to grease the dish
- 300 g sweet dark chocolate, melted
- 300 g cream cheese
- 100 ml Irish whisky cream liqueur (I did’t have any so used Amarula)
- 1 sachet powdered gelatine and 100 ml hot water
- 300 ml whipped double cream
- Baking paper
Method
- Lightly grease the dish with a little butter and line the base with a circle of baking paper.
- Mix the cocoa powder and sugar into the crushed biscuits, pour in the melted butter and combine.
- Place the mixture into the flan dish and press flat, pushing the crumb up the sides to form the edge.
- Chill for 30 minutes.
- Melt the chocolate in a bowl over a pan of hot water.
- Blend the cream cheese with the Irish cream liquor until smooth.
- Dissolve the gelatine in the hot water and stir into the cream cheese mix.
- Whisk in the whipped cream followed by the melted chocolate.
- Pour the mixture into the set biscuit base, smooth over the top and chill for 2 hours.
Le Creuset’s image of Irish Whiskey Chocolate Cheese Cake
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