Bailey's and White chocolate cheesecake
You will need:
INGREDIENTS

Base:
8oz Digestive biscuits
4oz Butter
Topping:
400g GOOD White Chocolate
5 Tablespoons Bailey’s Irish Cream
2 Tablespoons Whiskey
500g Tub Crème Fraîche
5 fl oz / 142ml Tub Double Cream

METHOD


1. Take out an 8” or 10” tin. Blitz digestive biscuits to crumbs in processor and add softened butter and blitz again until starting to hold together. Press into tin and put in fridge.

2. Melt white chocolate in a large bowl. Run the beaters of an electric mixer under boiling water, dry, and slowly dribble alcohol onto melted chocolate, beating all the time. It may looked seized, but keep whisking and it will become smooth and glossy. Fold in the crème fraîche with a spatula or spoon, whip cream and fold that in too. Pour over base and leave to set in the fridge. Chill overnight.

It's a Nigella recipe. And from personal experience, it's made of equal parts NOM and WIN.
(Biscuit Burlesque wants to be Dita von Teas, Thu 11 Jun 2009, 13:12, 2 replies, latest was 16 years ago)

I was with you
Right up until the part about taking out a tin. :(
( The Light in Chains don't touch the Pope's boner, Thu 11 Jun 2009, 13:38, Reply)

I could do this
And it sounds like something the dear lady would love. Plus it has added alcohol as well. Can't really complain anywhere there. Cheers!
(Pirate Monkey is not the goddamn Batman, Thu 11 Jun 2009, 14:21, Reply)