Wednesday, 31 March 2010

Baileys and White Chocolate Cheesecake recipe

I was going to email this one to Monix - but I dont want to be so selfish that I might deprive the rest of you in indulging in a bit of decadent pleasure. I made this for my friends last weekend as part of my birthday party, and I am sad/proud/disgusted in us all to say that the whole thing was polished off in one go (made up of a couple of helpings each - even serving it with ice cream, extra thick double cream and raspberries). What pigs we were !!!!!
Im giving you the recipe as I found it............


I made the base out of Oreos instead hehehe yum yum yum. Hope you try it and love it xx

3 ½ oz /100g Butter
8 ¾ oz / 250g Digestive biscuits, crushed (or Oreos if you're a complete porker like I am)

1 lb 5 oz / 600g full fat cream cheese
7 tablespoons Baileys liqueur (or do what I did and add more and hope to god the thing sets properly)

3 ½ oz sieved icing sugar
10 ½ oz / 300ml double cream, whipped

3 ½ oz /100g grated white chocolate (I admit this didnt look quite enough chocolate to me for a group of ladies on the wine, so I put more in)
7 in /18cm cake tin with removable base.

To garnish:
Cocoa powder lightly sieved
To serve with:
7 ¼ oz / 200ml double or single cream (choice is yours but I went with Sainsburys toffee and honeycomb ice cream and extra thick double cream and some fresh raspberries!)

1. Melt butter in microwave or on hob. Add crushed biscuits. Mix well until the biscuits have absorbed all the butter.

2. Line the cake tin evenly with biscuit mix and smooth with back of metal spoon Place in fridge until set. (You can speed this up by putting in freezer for about 30 mins.)
3. Prepare filling. Lightly whip cream cheese, beat in the Baileys and icing sugar. Fold in whipped cream and grated chocolate until smooth.

4. Take set biscuit base out of fridge and gently slide the biscuit base off the tin base onto a large serving plate. Place outside ring of cake tin over biscuit base.
5. Spoon filling evenly over the biscuit base.

6. Refrigerate and allow to set for around 2 hours .Once set carefully remove outside ring of cake tin. Dust with sieved cocoa powder. (I use a very fine mesh sieve which was a nylon tea strainer for dusting cakes)

7. Put finished cheesecake in front of friends and watch it vanish, as if by magic

Jaks x