Yields:
10 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
Now this is what I call a cheesecake – delicious!
Ingredients
Adjust Servings
-
For the base
- For the filling
Instructions
- Preheat oven to 180°C/160°C Fan/350°F/Gas mark 4.
- For the base, place the biscuits, almonds and ginger into a food processor and blitz until you have fine crumbs. Mix in the melted butter and place in a greased round 22-24cm loose bottomed cake tin. Press the biscuits well into the tin and place in the refrigerator.
- For the filling, place the cream cheese, sugar and cornflour into a food processor and blend. Add the eggs, cream, bailey’s and beat until you have a smooth mixture. Stir in the white chocolate.
- Pour the mixture into the tin and place in a roasting tray filled with 1-2 cm of hot water. Place in the oven for 45 minutes or until lightly golden and the filling is set.
- Remove from the oven and allow to cool before removing from the tin. Enjoy!