White Chocolate and Bailey's Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This was in a cookbook I got from the library, I have yet to make it but want to put it here for safe keeping as it sounds (and looks) delicious! Ingredients:
250 g shortbread cookies |
100 g ground almonds |
2 teaspoons ground ginger |
75 g butter, melted |
675 g cream cheese |
200 g caster sugar |
3 tablespoons cornflour (cornstarch) |
2 large eggs, beaten |
150 ml cream |
150 ml bailey's irish cream |
125 g white chocolate, chopped |
Directions:
1. Preheat oven to 180°C.
2. Grease a round 22-24 cm springform cake tin and line the base with baking paper.
3. To make the base, finely crush the shortbread biscuits until they resemble fine breadcrumbs. (This is best done in a food processor).
4. Mix in the ground almonds, ginger and melted butter.
5. Press into the prepared tin and put in the fridge.
6. Using an electric beater beat the cream cheese, sugar and cornflour.
7. Add in the eggs, cream and Bailey's and beat until you have a smooth, creamy consistency.
8. Stir in the white chocolate.
9. Remove the base from the fridge and pour the cheesecake mixture into it.
10. Place the prepared tin into large roasting dish that is filled with 1-2 cm of hot water.
11. Cook in the oven for 45 minutes until the top is lightly golden and the filling is just set.
12. Remove from the oven and leave to cool before taking out of the tin.
13. Cut into slices and serve.
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