Irish Car Bomb Cheesecake
Adapted from Triple Irish Cheesecake
Guinness Brownie Base
1/2 cup stout (guinness)
70 grams bittersweet dark chocolate
90 grams butter
1/2 cup soft brown sugar
1/2 cup flour
1/4 cup cocoa powder
Heat the oven to 180 degrees celsius and prepare a 9 inch round cake tin.
In the microwave or on the stove, melt the chocolate and butter together, stirring until the mixture is smooth. Let it cool slightly, then whisk in the sugar and the egg.
Stir the guinness (or other stout) into the mixture, then fold in the flour and the cocoa powder. Pour the batter carefully into the prepared tin, and bake for 30 minutes. Let the brownie cool completely before continuing.
Whiskey Chocolate Glaze
85 grams bittersweet chocolate
1 tablespoon whiskey
1/2 cup heavy cream
Melt the chocolate and cream together in the microwave or on the stove, being careful that the chocolate does not overcook and burn. Then stir in the whiskey and set it aside.
250 gram packet cream cheese
1/4 cup baileys
1/2 cup caster sugar
1 cup heavy cream
1 sachet gelatine (however much is supposed to set 500 mL) in 3/4 cup boiling water
Prepare the gelatine by whisking into the boiling water, then place in fridge until it is sort of thick, but not fully set.
Meanwhile, beat the cream until it is thick, then in a separate bowl beat the cream cheese with the caster sugar until the sugar has dissolved.
Fold the cream, the baileys and the gelatine into the cream cheese. If the mixture is still quite thick after this, you can immediately spread it on top of the brownie. However, if the mixture is very liquidy, like mine was, place it in them fridge for half an hour or so, until it is not runny any more, before spreading it over the brownie base.
Take the cooled chocolate sauce and drizzle it over the cheesecake filling, then use a knife or fork to swirl it around.
Let the cheesecake set in the refrigerator overnight (24 hours is best).