Baileys and chocolate cheesecake

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1. I made this as per the recipe and it didn’t set at all, not even overnight. Disappointed as it was for a birthday dinner.

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   1. Hello June, we’re so sorry to hear that! Can I ask what type of cream cheese you used? We would normally suggest using a full-fat cream cheese and Philadelphia would always be the preferred choice as it has stabilisers, which makes cheesecakes like this set better.

2. A little confused! In step 3 it says “do not chill at this stage” then in step 5 it says to take out of the fridge. Nothing in step 4 about putting it in the fridge or chilling.
   I am also having difficulty locating my saved recipes

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   1. Hello! The biscuit base is made in the tin then chilled until needed, the recipe then moves on to make the filling and it gives an instruction not to chill that mixture – it’s important that people are not tempted to make ahead and chill the mixture in stages because the mixture needs to be at room temperature so that when you dollop it onto the chilled base you can swirl the chocolate through easily.

3. Is it possible to freeze this before decoration??

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   1. Hi Heather – do you want to freeze the cheesecake before adding the chocolate topping? This should be fine but you would still need to chill the cheesecake again once you’ve topped it with the chocolate in order for it to set. Thanks, Ellie

4. I love this recipe because it looks gorgeous, tastes delicious and includes two of my favourite flavours (chocolate and Baileys). A great dish for when entertaining as in the fridge waiting for the great reveal and never fails to impress

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