IRISH COFFEE CHEESECAKE, Skinnier, No-bake, Make-Ahead, kids option

This lower-fat, lower-cal sensation will leave everyone speechless with delight and disbelief 

I love Irish coffee and developed this fabulously delicious dessert to satisfy adult tastes.  Though stunning to look at and to eat, it's actually much lower in fat than it looks.  

As for cook, it's a doddle; there's no baking.  There are several steps but all of them are simple.  

The recipe was inspired by a major supermarket which created easily-assembled recipes for its staff canteens -- but they weren't lucky enough to get anything like this!  

Calories were reduced with 50% reduced-fat cream cheese (80% fat-reduced also works) and whipping cream in some places. The recipe is by no-means low calorie but the 23 cm cheesecake provides at least 12 portions.  One of my colleagues managed to serve 15!  Remember: portion control is one aspect of healthy eating even during an indulgence day!  

Serves: up to 12

Cost: £6

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed in a food processor until sandy

90 g unsalted butter, melted

300 g 50% (or 80%) reduced-fat cream cheese, at room temperature

1 pint double cream (or whipping cream for even lower fat levels) 

100g/3.5 oz 70% chocolate 

2-3 tablespoons expresso coffee powder mixed with 2 tbsp boiling water

3-4 tbsp whisky or brandy

approx 150 gms double or whipping cream

1 tbsp sugar

1 tsp vanilla extract (opt)

50 gm cocoa powder, or 70% chocolate, chilled and grated or peeled

Method:
1. Line a 23cm tin with a double layer of cling film  
2.  Mix biscuit rubble with melted butter; pour into tin, smooth into an even layer with the back of a spoon.  Refrigerate.
3. Melt chocolate over simmering water; the bowl should not touch the water. Take off the heat and blend in coffee and alcohol.  Cool.
4. Using a hand mixer or whisk, blend cream cheese until it is smooth and creamy.  Add cream, beat on low speed until well blended and starting to lose its liquid form.  
5.   Pour cooled chocolate into cream cheese mix. Use a whisk to blend; a few streaks are ok.  Add coffee and alcohol; mix well.  The mixture should be soft but hold its shape.  Pour into the biscuit base; smooth top.  Refrigerate at least four hours.
6. Just before serving, beat the whipping cream until you see circles forming on the top of the cream.  Add sugar and vanilla.  Beat until soft peaks form.  Pour or pipe over the cheesecake 
7.  Sift powdered chocolate  or grate chocolate flakes over the cream.                                                               (31/12/14)

Tips:  

•  For children you could forget the coffee, substitute orange juice and grated orange peel and serve it layered with biscuit base in pretty glasses.
• The recipe halves well and can be served from a loaf or rectangular tin.    

               More low-cal desserts on NavBar: Recipes II/Skinny

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.