Irish Coffee Cheese Cake
- 200g Lakeland Dairies Butter
- 300g biscuit crumbs
- 900g cream cheese
- 100ml Millac Gold Double
- 10g crushed coffee beans
- 1 double espresso
- 200g grated dark chocolate
- 10ml Irish whiskey
- 100g white chocolate
Melt the Lakeland Dairies Butter and add to the biscuit.
Place the mix in the base of the glasses.
Stir the Millac Gold Double through the cheese and add the expresso, coffee beans, chocolate and whiskey.
Place into a piping bag and fill the glasses.
Melt the white chocolate and drizzle over silicon paper to create lattice effects, place into fridge to set.
Once set, remove from fridge and beak into peices and place on the top of the cheesecakes.