Name: Frozen cheesecake with Baileys & chocolate
Prep time: 25 min
Cook time: 5 min
Total time: 3 h 30 min
Yield: 10
Cuisine: American
Ingredients: 250g unsalted butter; 2 x 250g packs digestive biscuits; dark or milk chocolate grated; 500g soft cheese; 200ml double cream; 100g caster sugar; 500g tub vanilla ice cream softened; 200ml Irish cream; 50ml shot espresso or strong coffee, cooled

Frozen cheesecake with Baileys & chocolate

250g unsalted butter
2 x 250g packs digestive biscuits
dark or milk chocolate
grated

For the filling

500g soft cheese
200ml double cream
100g caster sugar
500g tub vanilla ice cream
softened
200ml Irish cream
50ml shot espresso
or strong coffee, cooled

Method

step 1
Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
step 2
Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
step 3
Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Irish cream and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
step 4
Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.