Bailey’s & White Chocolate Cheesecake
Now this is what I call a cheesecake – delicious!
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
    For the base
  • 250 g shortbread biscuits
  • 100 g ground almonds
  • 2 tsp ground ginger
  • 75 g butter (melted)
    • For the filling
  • 600 g cream cheese
  • 200 g golden caster sugar
  • 3 tbsp cornflour
  • 2 free range eggs (beaten)
  • 150 ml whipping cream
  • 150 ml Bailey's
  • 125 g white chocolate (chopped)
Instructions
  1. Preheat oven to 180°C/160°C Fan/350°F/Gas mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and allow to cool before removing from the tin. Enjoy!