Bailey’s & White Chocolate Cheesecake

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!


0/11 Ingredients
Adjust Servings
    For the base
  • For the filling


0/5 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!

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