Irish whiskey cream cheesecake

Ingredients

40g/1¾oz unsalted butter
150g/5oz Oreo cookies, or similar
2 egg, yolks only
40g/1¾oz caster sugar
250g/9oz cream cheese
100g/3¾oz Irish whiskey cream liqueur
2 tsp leaf gelatine
30ml/1fl oz water
1 tsp zest of minneola (or normal orange if not in season)
225g/8oz double cream
50g/2oz dark chocolate, 70% cocoa solids, grated, to serve

Method

1. Make the cheesecake base:melt the butter in a small saucepan on a low heat.
2. Crush the cookies in a bag using a rolling pin to a medium to fine crumb. Mix the butter with the cookie crumbs ensuring the crumbs are well coated.
3. Place a spring sided 20cm/8in ring mould or 6 individual shaped moulds of choice on a lined flat baking tray. Spoon the buttered crumbs into the mould(s) to form a base and place in the refrigerator to chill.
4. Make the cheesecake filling: place the egg yolks in a medium sized mixing bowl, add the sugar and using a hand whisk or electric whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage to nearly hold its own shape, light coloured and smooth in texture.
5. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Irish whiskey cream liqueur and mix until soft.
6. In a shallow dish, cover the gelatine with hot water. Leave to soak for a few minutes until softened, then drain and put into a pan with 2 tbsp/30ml/1fl oz of water. Heat gently, swirling until dissolved.
7. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill for at least 1½ hours. When the cheesecake has set and is ready to serve, sprinkle over the grated chocolate.