White Chocolate & Baileys Cheesecake
175g chocolate biscuits
60g unsalted butter melted
150g white chocolate chopped
600g cream cheese
300g creme fraiche
200g caster sugar
1 vanilla pod, split open
3 large eggs
60ml baileys
Heat the oven to 180/fan 160/ gas4. Base line a 23cm springform cake tin with baking parchment.
Whizz the biscuits to crumbs and mix in the melted butter. Spread evenly over the base of the tin. Bake for 10 mins then cool.
Melt half the white chocolate in a bowl. Beat the cream cheese until smooth then beat in the creme fraiche, caster sugar and vanilla seeds. Beat in the eggs bit by bit until you have a glossy mixture. Fold in the melted chocolate and the rest of the chopped chocolate and stir in the baileys. Pile everything into the tin and smooth.
Put a tin or a dish of water in the base of the oven to create steam and put the cheesecake on the middle shelf. Cook for 50 mins to 1 hour, the cake should wobble a little when moved but will look puffy and set. Turn the oven off, open the door a tiny bit and leave the cake to cool completely, this minimises cracking. Chill for at least 4 hours. Decorate with chocolate shards or shavings.
I usually put in more than 60ml of baileys - a real good slug! Depends on your tastes though what you want to do.