October 22, 2020
"From our weekday newspaper The West Australian."
- Serving Size: 1 (121.5 g)
- Calories 350.5
- Total Fat - 31.7 g
- Saturated Fat - 18.9 g
- Cholesterol - 101.9 mg
- Sodium - 273.3 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.3 g
- Sugars - 10.3 g
- Protein - 4.6 g
- Calcium - 107 mg
- Iron - 0.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Base: Crush biscuits and mix with melted butter.
Press evenly into the base of a springform tin and refrigerate while preparing filling.
Filling: Sprinkle gelatine over water in a small heatproof bowl and microwave for 30 seconds and stir until gelatine dissolves and then let cool for 5 minutes.
Beat cream cheese, Irish cream and condensed milk together until smooth.
Beat cream in small bowl until soft peaks form.
Stir in warm gelatine mixture into cream cheese mixture.
Fold in whipped cream and grated chocolate.
Pour into springform pan and refrigerate for 4-5 hours to set or overnight for a firmer cheesecake.
Garnish with grated chocolate and whipped cream, if desired.
Tips & Variations
- You can place the cheesecake in the freezer to set and defrost for a few hours before consuming the next day.