COOKING WITH AMBASSADORS

Irish recipes: Irish cream liqueur cheesecake

Ingredients: 300g packet chocolate digestive biscuits (crushed), 125g butter, 50g Toblerone chocolate or plain milk chocolate, 200ml fresh cream, 450g Philadelphia cream cheese, 125g icing sugar, 1 measure of cream liqueur (e.g. Bailey’s Irish Cream).

(Source: Jana Liptáková)

Ingredients: 300g packet chocolate digestive biscuits (crushed), 125g butter, 50g Toblerone chocolate or plain milk chocolate, 200ml fresh cream, 450g Philadelphia cream cheese, 125g icing sugar, 1 measure of cream liqueur (e.g. Bailey’s Irish Cream).

Preparation: Lightly butter a 23cm spring form or loose bottomed cake tin. Melt the butter, add the biscuits and mix until butter is absorbed. While warm, spread mixture into the base of the prepared tin using the back of a spoon. Leave in fridge for about an hour until set. Grate the chocolate, using coarse side of grater. Whip the cream until it forms soft peaks. In a separate bowl, beat the cream cheese until it is soft, then beat in the icing sugar and the Bailey’s. Fold in the cream and chocolate until the mixture is smooth, spread evenly over the biscuit base.

 

Chocolate-covered mint leaves:

 

Ingredients: 75g dark chocolate (broken into pieces), a handful of good-quality, large fresh mint leaves.
Preparation: Line a baking tray with baking parchment. Place chocolate in a heatproof bowl and place over a pan of simmering water. Leave until just melted, stirring occasionally, then remove from the heat. Holding a mint leaf by the base (or by the stalk if still attached), carefully dip into the melted chocolate. Lift it out and hold over the bowl to allow any excess to drip off, then place on the baking the baking parchment to set (tweezers are good to hold the leaves). Repeat with rest of the leaves and place somewhere cool to set.

 

Chocolate-coated coffee beans:

 

Ingredients: 75g dark, milk or white chocolate (broken into pieces), 25g coffee beans.

Preparation: Line a baking tray with baking parchment. Place the chocolate in a heatproof bowl and place over a pan of simmering water. Stir occasionally until just melted, remove from heat. When the chocolate has melted, stir in the coffee beans until they are well coated. Then using two forks lift out a few coffee beans at a time and place on the baking parchment.
Separate out the beans using the forks so they are not touching. Leave somewhere cool to set.

 

 

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