Absinthe Laced Cheesecake

An indulgent dark chocolate cheesecake laced with absinthe

https://www.cutoutandkeep.net/projects/absinthe-laced-cheesecake • Posted by Cat Morley

The aniseed flavour of absinthe works well in desserts, so we used our bottle of La Fée Absinthe Parisienne to make a unique and indulgent dark chocolate cheesecake.

You will need

For the biscuit base:
200 g Dark chocolate Digestive Biscuits 50 g Butter 2 tsp La Fée Absinthe Parisienne
For the cheesecake:
200 g Dark Chocolate 200 g Cream Cheese 150 ml Whipping Cream 60 g Caster Sugar 4 tsp La Fée Absinthe Parisienne
To decorate:
100 g White Chocolate Butterfly Rice Paper decorations

Project Budget

Time

Difficulty

Description

The aniseed flavour of absinthe works well in desserts, so we used our bottle of La Fée Absinthe Parisienne to make a unique and indulgent dark chocolate cheesecake.

Instructions

1. 

   Crush the biscuits into a fine powder and place in a bowl and add the absinthe.

2. 

   Melt the butter and stir into the biscuits.

3. 

   Line a cake tin and coat the bottom with the biscuit crumbs, packing into the bottom tightly. Place in the fridge to set.

4. 

   Whisk the cream until it forms thick peaks.

5. 

   Melt the dark chocolate in a microwave until smooth and runny.

6. 

   Stir in the melted chocolate into the cream along with the absinthe.

7. 

   Add the cream cheese and caster sugar and fold together.

8. 

   Make sure all of the ingredients are well combined into a smooth mousse.

9. 

   Spoon the mousse onto the biscuit base and smooth off of the top. Leave to chill in the fridge overnight.

10. 

    Heat the white chocolate in a microwave for 5 seconds and then use a grater to cut curls of chocolate onto the cake.

11. 

    Add rice paper butterflies for decoration and serve.