SAGAS HOUSE
NLEN
Baileys Cheesecake with Espresso, Dark Chocolate & Hazelnuts
Back to recipes

Baileys Cheesecake with Espresso, Dark Chocolate & Hazelnuts

Preparation time
30 min
Number of people
6 people
Meal type
dessert

Creamy cheesecake with a hint of Baileys, espresso and dark chocolate: a dessert for lovers of refined flavours. Finished with roasted hazelnuts and a pinch of sea salt for a surprising bite.

Ingredients for Baileys Cheesecake with Espresso, Dark Chocolate & Hazelnuts

Ingredients

  • 150 gdigestive biscuits
  • 60 gunsalted butter
  • 300 gplain cream cheese
  • 150 mldouble cream
  • 75 mlBaileys
  • 50 gicing sugar
  • 1 tspvanilla extract
  • 2 leavesgelatine
  • 30 mlespresso — strong, cooled
  • 100 gdark chocolate
  • 75 mldouble cream
  • 50 gunsalted hazelnuts
  • ¼ tspfine sea salt

Method

  1. 1

    Line a small rectangular tin, approximately 20 × 10 cm, with baking paper.

  2. 2

    Finely crush the digestive biscuits. Melt the butter and mix it through the biscuit crumbs.

  3. 3

    Spread the mixture over the base of the tin and press down firmly. Place in the refrigerator.

  4. 4

    Soak the gelatine leaves in plenty of cold water for 5 minutes.

  5. 5

    Briefly beat the cream cheese with icing sugar and vanilla until smooth.

  6. 6

    Gently heat 25 ml of the Baileys in a small saucepan. Squeeze out the gelatine and dissolve it completely in the Baileys. Let it cool for about 2 minutes.

  7. 7

    Mix the gelatine mixture with the remaining 50 ml Baileys and then stir it into the cream cheese.

  8. 8

    Whip 150 ml of double cream until softly peaked and carefully fold it into the cream cheese mixture.

  9. 9

    Scoop about ⅓ of the cheesecake mixture into a separate bowl and stir in the cooled espresso.

  10. 10

    First, spread the plain Baileys cream over the biscuit base. Loosely spoon the espresso cream on top and spread it out only lightly, so that a subtle difference between the layers remains visible.

  11. 11

    Allow to set in the refrigerator for at least 4 hours.

  12. 12

    Finely chop the dark chocolate. Heat 75 ml of double cream until just before boiling and pour over the chocolate. Let stand for 1 minute, then stir until smooth.

  13. 13

    Allow the ganache to cool until it is still liquid but no longer warm. Spread a thin layer over the cold cheesecake.

  14. 14

    Roast the hazelnuts in a dry frying pan for 3–4 minutes and chop them coarsely.

  15. 15

    Finish the cheesecake with roasted hazelnuts and a tiny bit of sea salt.

—

Sagas House

0:000:00