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White Chocolate and Bailey’s Cheesecake

WHITE CHOCOLATE AND BAILEY’S CHEESECAKE

I’ve had a few requests for this recipe via twitter so here is it. It’s taken from In the Mood for Food, the ‘naughty but nice’ chapter – and it certainly is rich, so much so that you will probably only manage one slice, which is saying something for chocolate fans. It’s perfect to serve as a dessert, midmorning with coffee, for afternoon tea or … well to be honest, you could eat this anytime.

Takes 45 minutes to bake

Makes about 10–12 slices

For the base

250g shortbread biscuits

100g ground almonds

2 teaspoons ground ginger

75g melted butter

For the filling

675g cream cheese (low-fat or full-fat – it’s up to you)

200g caster sugar

3 tablespoons cornflour

2 large eggs, beaten

150ml whipping cream

150ml Bailey’s

125g white chocolate, chopped

Preheat the oven to 180ºC/fan 160ºC/gas 4.

Grease a round 22 to 24cm springform or loose-bottomed cake tin and line the base with greaseproof paper.

To make the base, finely crush the biscuits until they resemble fine breadcrumbs. This is best done in a food processor, but can be done by putting them in a sealed freezer bag and bashing with a rolling pin (a great way to relieve any stress!) Mix in the ground almonds, ginger and melted butter. Press well into the base of the cake tin and refrigerate.

Beat the cream cheese, sugar and cornflour (ideally in a food processor or using an electric hand whisk). Add in the eggs, cream and Bailey’s and beat until you have a smooth, creamy consistency. Stir in the white chocolate.

Pour into the tin and sit in a roasting tray filled with 1 to 2cm of hot water. Cook in the oven for 45 minutes until the top is lightly golden and the filling is just set. Remove from the oven and leave to cool before taking out of the tin.

Serve cut into slices as big or small as you can manage.

BAKED AMERICAN CHEESECAKE

BAKED AMERICAN CHEESECAKE – as requested by @lisabowhorse on Twitter, from Glamour Magazine 2007.

After one slice of this you’ll both be back for more! The crunchy biscuit base below the creamy vanilla topping is made even more scrumptious when served with a juicy berry sauce.

For the base:

350g digestive biscuits

75g butter, melted

For the filling:

225g caster sugar

3 tablespoons cornflour

675g cream cheese (such as Philadelphia)

2 large eggs, beaten

1 vanilla pod or 1 tsp vanilla extract

300ml whipping cream

To serve:

350g frozen mixed berries

4 tbsp caster sugar

Preheat the oven to 180ºC/fan 160ºC/gas 4.

Grease a round 22 to 24cm springform or loose-bottomed cake tin and line the base with greaseproof paper.

To make the base, finely crush the biscuits until they resemble fine breadcrumbs. This is best done in a food processor, but can be done by putting them in a sealed freezer bag and bashing with a rolling pin (a great way to relieve any stress!) Mix in the melted butter and press well into the base of the cake tin.

Beat the cream cheese, sugar and cornflour (ideally in a food processor or using an electric hand whisk). Add in the eggs and cream, and beat until you have a smooth, creamy consistency.

Pour on top of the biscuit base and sit in a roasting tray filled with 1 to 2cm of hot water. Cook in the oven for 45 minutes until the top is lightly golden and the filling is just set. Remove from the oven and leave to cool before taking out of the tin.

To prepare the berries, place in a saucepan with the sugar. Heat for a few minutes until they are just holding their shape within a sweet fruity sauce. Leave to cool.

Serve wedges of the cheesecake with a spoonful of berries and enjoy!

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