I didn’t intend making a chocolate cheesecake, but I had the ingredients going spare and as I’m away all week, wanted to use them up.

Actually, the chocolate and Baileys were added as a last ditch attempt to rescue what would otherwise have been a bland and boring cheesecake, which surprisingly, came courtesy of Gordon Ramsey. Normally I rate his recipes over the other celeb chefs - so maybe he was just having an off day.

Fortunately they had the desired affect, producing the Oomph it was lacking. So if you like cheesecake and you like chocolate, you’ll probably like this too! I’m leaving it for the housesitter who thinks it’s delicious. N.B: For best results use chocolate that’s at least 70% cocoa and leave the cheesecake to set firm overnight in the fridge.

Serves: 6 – 8 portions
Preparation Time: 30 minutes – chill for a minimum of 4 hours
Effort level: easy
Shelf Life: 1 week

Ingredients:
200ml double cream
250g dark chocolate minimum 70% cocoa
125g crème fraiche (thick set)
125g Philadelphia cream cheese
200g digestive biscuits
100g butter
75g caster sugar
2-3 tbsp Baileys
Green & Blacks Cocoa for dusting 

Equipment:
Spatula, wooden spoon and fork
Springform cake tin (8″ or 20cm)
Food processor (or rolling pin and bag)
Electric whisk
3 bowls
2 saucepans

Here’s What You Do:
Quarter fill the kettle and put on to boil.

Place the butter in the saucepan over a low heat. While it melts bash the biscuits to fine crumbs or blitz in the processor then tip into the melted butter. Mix well.

Next, pour the boiled water into the 2nd saucepan and place over a medium heat. Break the chocolate into small pieces, then tip into the bowl and place over the pan of gently simmering water.

Next lightly grease the cake tin, then line the base with the biscuit mixture pressing it down with the back of a spoon until level, then leave to firm up in the fridge.

Take the chocolate off the heat once it has melted and leave to cool.

In the second bowl, combine the cream cheese and crème fraiche together with a fork. (I don’t recommend using a processor as crème fraiche is liable to turn sloppy).

In the 3rd bowl whip the cream and sugar to soft peaks, being sure not to over whip. Now fold the crème fraiche and cream cheese into the whipped cream with the spatula.

Next add the cooled chocolate and the Baileys to slacken the mixture. Fold in well with the spatula until the mixture is fully combined then pour over the prepared biscuit base. Smooth over the surface then pop in the fridge for a minimum of four hours or better still leave overnight.

To finish, sift cocoa powder over the surface and serve with single cream.