Bailey's & White Chocolate Cheesecake

Bailey’s & White Chocolate Cheesecake

Now this is what I call a cheesecake – delicious!

Makes 10-12 slices

Prep time:  15-20 minutes

Cooking time: 45 minutes

Ingredients

For the base

250g/8 ½ oz shortbread biscuits

100g/3 ½ oz ground almonds

2 tsp ground ginger

75g/2 ½ oz butter, melted

For the filling

600g/21 oz cream cheese

200g/7 oz golden caster sugar

3 tbsp cornflour

2 eggs, beaten

150ml/5 fl oz whipping cream

150ml/5 fl oz Bailey’s

125g/4 ½ oz white chocolate, chopped

Method

1.  Preheat oven to 180°C/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!