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Recipes kindly supplied by Waitrose
More than 5,000 recipes can be found at
.
Ingredients:
200
g Waitrose Stem Ginger Cookies, crushed
45
g butter, melted
600
g essential Waitrose Creamy Soft Cheese
170
ml essential Waitrose Double Cream
150
g golden caster sugar
2
tbsp cornflour
5
tbsp Baileys Original Irish Cream
3
medium free range eggs
100
g Belgian White Chocolate, roughly chopped
1)
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.
2)
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.
3)
Turn off the oven, open the door and leave the cheesecake to cool
completely. Chill, preferably overnight, until ready to serve.