Easter Delights From Quay West Donegal

Easter is just around the corner, and Debbie O’Reilly of Quay West in Donegal Town has a truly decadent treat in store! Here is Debbie’s delicious recipe for Quay West’s “Double Chocolate Deluxe Cheesecake” served in a glass. Debbie is also a committee member of the Donegal Food Festival and a certified member of the Food Coast Donegal.

Quay West Restaurant Donegal

Easter Double Chocolate Deluxe Cheesecake by Debbie O’Reilly
(serves 6)


For the Cookie Crumb Base
120g Chocolate Chip Cookies (or your favourite biscuits)
40g Melted Butter

For the Double Chocolate Cheesecake
80g Dark Chocolate, roughly chopped (70% minimum)
80g Milk Chocolate, roughly chopped
250ml Whipping Cream
60g Icing Sugar, sieved
2 tablespoons Cornflour
200g Cream Cheese (full fat)
3 teaspoons Vanilla Extract
Pinch of sea salt

For the Chocolate Ganache
100g Dark Chocolate, roughly chopped (70% minimum)
150ml Cream
1 tablespoon Caster Sugar


For the Cookie Crumb Base

  • Crush the cookies in a ziplock bag with a rolling pin or use a food processor. Place in a bowl and mix in the melted butter
  • Add 2 dessertspoons of cookie crumb into the bases of the glasses, gently press down with the back of a spoon and refrigerate until firm, (10-15 mins)

For the Double Chocolate Cheesecake

  • Place the dark chocolate and the milk chocolate into two separate bowls and melt gently in the microwave or over a double boiler.
  • Whip the cream with the icing sugar, cornflour and salt until soft peaks. Add the cream cheese and vanilla extract and whisk together.
  • Now divide the cream cheese mix between two large bowls, add the melted dark chocolate into one bowl and add the melted milk chocolate into the other bowl, mix both well to combine.
  • Transfer both mixes into a piping bag, first pipe the dark chocolate cheesecake on top of the cookie crumb base, gently tap the glass to achieve an even layer. Refrigerate for 10-15 mins until firm, then repeat this process with the milk chocolate mix. Place in the fridge for one hour to set.

For the Chocolate Ganache

  • Place chocolate in a large bowl.
  • Add cream and sugar to a saucepan, bring it to a simmer until the sugar is dissolved. Remove from the heat.
  • Pour the heated cream onto the chocolate and whisk until smooth and glossy. Allow to cool.
  • Pour a little on top of the cheesecakes and tilt the glass to allow the ganache to spread out into an even layer.

Decorate with Mini Easter Eggs or choose your own favourite confectionery and enjoy!

Happy Easter from all the Quay West team.

Visit www.quaywestdonegal.ie