Britkitch chocolate cheesecake

I have been looking for a good Bailey’s chocolate cheesecake for a while. My old friend Brittany made it for her hubby for Valentine’s Day one year and we got the leftovers… it was incredible! So I have scoured the recipes looking for a likely candidate and on the weekend, saw this lovely looking recipe by (triple chocolate cheesecake). I tried it, with my special twists, and low and behold, it’s the same taste and texture as I used to get in my local deli, with a delicious hit of baileys thrown in too. I use English digestive biscuits here, because I think that’s what cheesecakes are all about, but you could use whatever you prefer, and a chocolate biscuit would certainly go down a treat, but there is such a thing as chocolate overkill!


1 1/2 cups digestive biscuits, placed in a ziploc and bashed until very fine
3 tablespoons granulated sugar
1/4 cup unsalted butter (melted for 30 secs in microwave)
1/4 cup cocoa powder
1/2 cup greek yoghurt
2 tablespoons Baileys or other coffee liqueur
8 oz bittersweet chocolate chips (melted in microwave or over a bain marie)
24 oz cream cheese (room temperature)
1/4 teaspoon salt
1 1/4 cups granulated sugar
3 large eggs (room temperature)


  1. Preheat oven to 375 degrees F and grease a 9 inch springform pan.
  2. Combine crust ingredients (biscuits, sugar, butter, cocoa powder) in a bowl. Press firmly into springform pan, with some raised up the sides.
  3. Bake crust for 10 mins and then cool.
  4. Reduce oven temp to 325 degrees F.
  5. Combine yoghurt and baileys in a large bowl. Add the cocoa powder, cream cheese and salt, beating with a hand or electric whisk (use the electric whisk on low).
  6. Add the chocolate and combine, then the eggs.
  7. Pour over the crust, and place in the oven and cook for another 60-70 mins.
  8. Cool to room temperature in pan, then refridgerate overnight.
  9. Slice with a sharp knife dipped in hot water for the best presentation.
Britkitch chocolate cheesecake
Britkitch chocolate cheesecake

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