Baileys Chocolate Cheesecake No Bake

#Cheesecake #Baileys #Chocolate Baileys Chocolate Cheesecake No Bake How to make a Bailey Chocolate Cheesecake without having to bake it. This is a full video tutorial and recipe. Easy to follow along with steps. FULL RECIPE TIMINGS: Prep Time: 30 mins. Setting Time: 5 hours. Total Time: 5 hours 30 mins. SERVINGS: Serves 16 people. INGREDIENTS: For the biscuit base • 1 ½ cups (150g/5oz) digestive biscuit. • 1 ½ cups (150g/5oz) hobnob biscuits. • 10 ½ tablespoons (150g/5oz) butter, melted. For the cheesecake • 3 ⅓ cup (750g/26oz) cream cheese full fat or mascarpone. • 1 cup (125g/4 ½ oz) icing sugar. • 1 ¼ cups (300ml/10.14 fl oz) double cream. • 8 tablespoons (130ml/4.3 fl oz) Baileys Irish Cream. • ⅔ cup (100g/3 ½ oz ) milk chocolate grated. For the ganache • ⅔ cup (100g/3 ½ oz) dark chocolate. • 8 tablespoons (130ml/4.3 fl oz) double cream. For the decoration • ¾ cup (200ml/6.7fl oz)l double cream. • 1 tablespoon of icing sugar. • 1 teaspoon of vanilla extract. • 1 teaspoon of cocoa powder (optional). • 2 tablespoons of milk chocolate grated. • 14 - 16 chocolate truffles - Baileys or Lindt Lindor. METHOD To make the biscuit base: 1. using a food processor blitz the biscuits into crumbs or place them in a bag and bash them with a rolling pin. 2. Pour the biscuit crumb into a bowl and add the melted butter and mix. 3. Using a spoon press the mixture into the bottom of an 8 "/20cm springform tin. 4. Place in the refrigerator for 30 minutes to set. For the cheesecake filling: 1. Whisk the cream cheese and icing sugar together until smooth. 2. Add the double cream and the Baileys Irish Cream and whisk again until the mixture is thick and holds its shape. Fold in the grated chocolate. 3. Pour the mixture into the tin on top of the biscuit base and smooth with a spatula or spoon. 4. Place in the refrigerator for a minimum of 4 hours or overnight to set. For the ganache: 1. chop the chocolate into small pieces. 2. Heat the cream until hot - do not boil. 3. Pour over the chopped chocolate and leave for 4 minutes. 4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted. 5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set. 6. Place in the refrigerator for 1 hour. To decorate: 1. Using a warm knife insert it between the chocolate ganache and the side of the tin and slide the knife along the side of the tin until the chocolate ganache is released from the tin. 2. Remove from the tin and place it on a serving plate. 3. Whip the double cream with icing sugar and vanilla essence. 4. Fold in a teaspoon of cocoa powder. 5. Pipe the cream around the sides of the cheesecake. 6. Place the chocolate truffle on top of the cream. 7. Sprinkle the grated chocolate on top of the chocolate ganache. 8. Place in the refrigerator until your ready to serve and store any leftovers in the refrigerator and eat within 2 days. 9. Mmm Scrummy!!!