Baileys and White Chocolate Cheesecake

Baileys and White Chocolate Cheesecake

Serves 10-12

INGREDIENTS:
250 g shortbread biscuits (I use 210g cos that’s one packet)
100 g ground almonds
2 teaspoons ground ginger
75 g butter, melted

675 g cream cheese at room temperature  – don’t be tempted to use a reduced fat version, it doesn’t work as well
200 g caster sugar
3 tablespoons cornflour
2 large eggs, beaten
150 ml whipping cream
150 ml irish cream liqueur
125 g white chocolate, chopped

WHAT TO DO:

• Preheat oven to 180°C.
• Grease a round 22-24 cm springform cake tin and line the base with baking paper. As its going to sit in a water bath, I like to sit the tin in tinfoil just to be sure the water doesn’t seep in and ruin it.
• To make the base, finely crush the shortbread biscuits until they resemble fine breadcrumbs. (This is best done in a food processor).
• Mix in the ground almonds, ginger and melted butter.
• Press into the prepared tin and put in the fridge.
• Using a food processor or an electric beater beat the cream cheese, sugar and cornflour.
• Add in the eggs, cream and Irish cream liqueur  and beat just until you have a smooth, creamy consistency.
  Stir in the white chocolate.
• Remove the base from the fridge and pour the cheesecake mixture into it.
• Wrap the bottom and sides of the tin in foil as its going into a water bath.
• Place the prepared tin into large roasting dish that is filled with 1-2 cm of hot water.
• Cook in the oven for 40 minutes until the top is lightly golden and the filling is just set.
• Remove from the oven and leave to cool completely before taking out of the tin.
• Cut into slices and serve. It really doesn’t need anything with it, but a sprig of redcurrants would make a nice garnish for a special occasion.
• All baked cheesecakes freeze well, and this is no exception. Freeze for up to one month. I freeze the leftovers as individual potions.