Baileys Irish Cream is New Zealand's most popular liqueur and it is just divine in this rather deliciously decadent frozen cheesecake.

Ingredients

• 300 grams mascarpone (or use spreadable cream cheese)
• 250 grams cream cheese, at room temperature
• grated rind 2 lemons
• 1½ cups Baileys Irish Cream Liqueur
• ½ cup sugar
• ¼ cup water
• 3 egg whites

Crunchy Chocolate Topping

• 1½ cups dark chocolate chips or chopped Energy chocolate
• 3 tblsp finely ground coffee beans
• 6 tblsp cream

Method

1. In a bowl blend together the mascarpone, cream cheese and the lemon rind. Once blended gradually work in the Baileys and set aside.
2. Put the sugar and water into a small saucepan over a low heat and stir until the sugar dissolves. Stop stirring and bring to a rapid boil, boiling until the syrup reaches soft ball stage. Remove from the heat.
3. Beat the egg whites until stiff and then gradually beat in the sugar syrup, beating until you have a very thick and glossy meringue. Fold the egg whites into the cream cheese and Bailey's mixture.
4. Pour into a 23 cm loose bottom cake tin and freeze for 8 hours or overnight.
5. Loosen the cheesecake from the tin and cut into 8 portions. Cut 8 strips of baking paper, 6cm wide by 25cm long, and wrap each portion in the paper. Place back into the cake tin and return quickly to the freezer.
6. Place the chocolate, coffee and cream together in a heat-proof bowl and melt either in the microwave or over a saucepan of simmering water. Cool before pouring on top of the portions of the cheesecake. Return to the freezer for 2 hours. Allow to stand in the fridge for 20 minutes before serving. Best used within 1 week.

Cooks Tips

- If you have a sugar thermometer, boil the sugar syrup to 116ºC. To test without a thermometer, place a wetted teaspoon into the syrup and drop a spoonful of syrup into a cupful of cold water. It if forms a soft gluey ball that can be squashed and rolled in your fingers, then it is right. If tacky, continue to boil for a minute or two before trying again.