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White Chocolate & Baileys Cheesecake by BlondeLou
Serves:  10-12
 
Ingredients:
Base:

8oz Digestive biscuits
4oz Butter

Topping:

400g White chocolate (good quality tastes best)
500g Creme Fraiche
5fl oz Double cream
7tbsp Baileys

 
Method:
Take a 8" or 10" tin. Crush the biscuits until they are crumbs, add softened butter & mix. Press into the base of the tin & then put into the fridge to cool.

Meanwhile, melt the white chocolate. When it's melted run the beaters of an electric whisk under hot water for a few seconds & then slowly add the Baileys into the melted choc (using the whisk on a medium setting) until it's all mixed in & looks smooth & glossy (it may look like it's curdling at first but as you carry on it will turn glossy). Using a large spoon or spatula fold in the creme fraiche. Whip the double cream & fold this into the mixture too. Take the base from the fridge (it should now be cooled & hardened) Pour the creamy mixture onto the base & smooth out. Return the whole cheesecake to the fridge & allow to set for at least 4 hours or preferably overnight.
 
Tip:
 
Prep Time: 30 mins
Cook Time: 0 mins
 
 
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