Chocolate & Irish Cream Cheesecake
An indulgent cheesecake made with Irish cream liqueur and chocolate, on a classic biscuit base, topped with Irish cream liqueur hearts.
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Tell Me More
- Two layers of our classic cheesecake – one with chocolate, the other Irish cream liqueur
- Made with cream, cream cheese and butter, all sourced from dairies local to COOK Puddings in Somerset
- Just defrost and serve
Try it with:
- Remove the packaging while still frozen
- A jug of chocolate sauce on the table would be a nice addition
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
How We Make It At Our Kitchen
- Our puddings chefs start with our classic chocolate and digestive biscuit base.
- Then we make a chocolate cheesecake mix using our tried and tested basic cheesecake recipe (nothing very basic about it though!) and another cheesecake mix with Irish Cream Liqueur.
- There are layered on the base, and the chocolate one on top is decorated with hearts made from the Irish Cream Liqueur cheesecake mix.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,524 | 1,692 |
| Energy (cal) | 367 | 407 |
| Protein (g) | 5.4 | 6 |
| Carbohydrate (g) | 24 | 26.6 |
| of which: sugars (g) | 14.2 | 15.8 |
| Fat (g) | 26.8 | 29.7 |
| of which are saturates (g) | 15.8 | 17.5 |
| Fibre (g) | 2.6 | 2.9 |
| Sodium (g) | 0.2 | 0.23 |
| Salt (g) | 0.5 | 0.575 |
Please Note: The details above are correct as of 1 March 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Full Fat Soft Cheese (32%) (contains: Skimmed Milk, Cream, Permeate, Salt, Modified Tapioca Starch, Stabiliser Blend (contains: Xanthan Gum, Locust Bean Gum)), Biscuit Crumb (20%) (contains: Wheat Flour (Calcium Carbonate, Iron, Thiamine, Nicotinamide), Sugar,
Palm Oil, Invert Sugar Syrup, Rapeseed Oil, Raising Agent: Sodium Bicarbonate, Salt), Whipping Cream [Milk], Dark Chocolate (12%) [Milk] (contains: Cocoa Mass (50%), Sugar (49.5%), Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Caster Sugar, Butter [Milk] (contains: Salt), Water, Irish Cream Liqueur (3%) (contains: Water, Cream [Milk], Sugar, Alcohol, Sodium Proteinate, Colour (Plain Caramel), Emulsifier (Vegetable), Tri-Sodium Citrate, Irish Whiskey, Natural Flavouring (Creamy Vanilla)), Free Range Pasteurised Egg White (contains: Thickener: Guar Gum), Beef Gelatine Powder.
Please Note: The details above are correct as of 1 March 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 10-12
DEFROST TO SERVE
Defrost Instructions:
FOR BEST RESULTS DEFROST IN THE FRIDGE AND EAT AS SOON AS YOU CAN. SERVE CHILLED. 1) It is very important to remove the dessert from all packaging and place on a serving dish whilst it’s still frozen. You’ll find it much easier to handle. 2) Defrost for 8-10 hours in the fridge or 3-4 hours at room temperature. If defrosted at room temperature ensure dessert is returned to the fridge for at least 1 hour before serving. 3) Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 1 March 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
