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BAILEYS AND WHITE CHOCOLATE CHEESECAKE

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Serves: -

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  • Vegetarian
What does this mean?

This came originally from "Simply Splendid Suppers" by John Tovey. I have changed the base a bit and don't bake it. It came out in 1995, so we have been eating this (once a year) for 10 years, that's a bit scary! The ingredients are rich, but it is actually very light to eat. Not sure how that works, but there you go. If you have any left a spoonful is yummy as a mid morning pick me up.

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Ingredients

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For the base

  • 227 grams digestive biscuits
  • 113 grams butter

For the topping

  • 400 grams white chocolate (a good one)
  • 5 tablespoons Baileys
  • 2 tablespoons whiskey
  • 500 grams creme fraiche
  • 148 ml double cream

Method

  1. Take out an 8" or 10" tin. Blitz digestive biscuits to crumbs in processor and add softened butter and blitz again until starting to hold together. Press into tin and put in fridge.
  2. Melt white chocolate in a large bowl. Run the beaters of an electric mixer under boiling water, dry, and slowly dribble alcohol onto melted chocolate, beating all the time It may looked seized, but keep whisking and it will become smooth and glossy. Fold in the creme fraiche with a spatula or spoon, whip cream and fold that in too. Pour over base and leave to set in the fridge. Chill overnight.

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