Baileys and White Chocolate Cheesecake
Rather nice if I say so myself!
8oz digestive biscuits, crumbed
4oz butter, melted
400g good quality white chocolate
5 tablespoons Baileys Irish Cream
500g tub Mascarpone/Creme Fraiche
142ml double cream
8" or 10" springform tin
Add the melted butter to the crumbed biscuits and press into the base of the tin, place in a fridge.
Melt the white chocolate. Fold tub of Mascarpone to the cooled chocolate along with the Baileys. Whip the cream and fold that in too. Pour over the base and leave to set in the fridge overnight.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.