White Chocolate and Bailey's Cheesecake

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

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!

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Ingredients

Nutrition

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.