I often pick up a Waitrose recipe cards when I shop but I rarely actually make the recipe. This sounded rather nice and since I’ve successfully made some cheesecakes from Mary Berry’s Baking Bible I thought this would be easy. It was easy to make (although chopping white chocolate to put on top was a bit of a faff). I didn’t read the recipe until I started making it so didn’t realise it needed to be made in advance.
When the cooking time was up the cheesecake was definitely looking cooked so I turned off the oven. The next day when I went to cut the cheesecake it oozed, obviously wasn’t quite cooked enough. It wouldn’t win any points for presentation. Flavour was very nice, Bailey’s in a cheesecake is a winner. I felt the white chocolate flavour was a distraction and you couldn’t tell there was chocolate on top until you tasted it. I’m not sure I’d make this exact recipe again but I would try modifying it as long as I kept the Baileys.
- 200g Waitrose stem ginger cookies
- 45g butter melted
- 600g soft cheese or mascarpone
- 170 double cream
- 150g caster sugar
- 2 tbsp cornflour
- 5 tbsp Baileys Irish Cream
- 3 medium eggs
- 100g Belgian white chocolate, roughly chopped
- Preheat the oven to 180C/Gas 4.
- Mix together the crushed cookies and butter stirring until evenly mixed. Tip crumb mixture into a deep 23cm non-stick cake tin pressing the crumbs down firmly with the back of a spoon. Place in fridge for 5minutes.
- Place soft cheese, cream, eggs, sugar and cornflour into a large bowl and beat with an electric whisk until smooth. Add the Baileys and whisk briefly until blended.
- Pour into the prepared tin and place on a baking tray. Scatter over the chopped white chocolate and cook for 45 minutes until dark golden
- Turn off the oven open the door and leave the cheesecake to cool completely.
- Chill preferably overnight until ready to serve