- Blitz the biscuits and coffee in a food blender to form a crumb
- Add the butter to the crumb and pack into round metal rings about 1cm deep
- Allow the base to firm up in the fridge before making the cheesecake base.
- Bring the coffee and cream to a boil
- Pass through a fine seive onto the chocolate and mix together with a spatula
- Reserve at room temperature to pour
- First, soak the gelatine in ice cold water and set aside
- Whisk the cream, sugar and cream cheese until the mix begins to thicken and form ‘soft peaks’
- Warm the baileys, but do not boil; add the bloomed gelatine leaves making sure they are well drained and fully dissolved into the Baileys
- Allow this to cool to room temperature and whisk into the cheesecake mix
- Pipe into the metal rings, leaving a gap of around 1.5mm
- Place in the fridge for one hour, then top the remaining 1.5mm with the coffee glaze. The glaze should be warm enough to pour, but not so hot that it melts the cheesecake
- Allow to fully set in the fridge for around 5 hours
- Once set, remove from the metal ring using a blowtorch and garnish with a scoop of coffee flavoured ice cream.
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