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Ingredients
200g Waitrose Stem Ginger cookies, crushed
45g butter, melted
600g essential Waitrose Creamy Soft Cheese
170ml essential Waitrose Double Cream
150g golden caster sugar
2 tbsp cornflour
5 tbsp Baileys Original Irish Cream
3 medium eggs
100g Belgian White Chocolate, roughly chocolate
Method
Preheat the oven to 180ºC, gas mark 4. Mix together the crushed cookies and butter, stirring until evenly mixed. Tip the crumb mixture into a deep, 23cm, non-stick cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge for 5 minutes.
Place the soft cheese, cream, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Add the Baileys and eggs and whisk briefly until blended. Pour into the prepared tin and place on a baking sheet. Scatter over the white chocolate and cook for 45 minutes until dark golden - it might still be a little wobbly in the centre but will set as it cools.
Turn off the oven, open the door and leave the cheesecake to cool completely. Chill, preferably overnight, until ready to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,246.8kJ/ 537kcals
Fat
37.7g
Saturated Fat
21.5g
Carbohydrates
42g
Sugars
32.8g
Fibre
0g
Protein
0g
Salt
0.8g
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