White Chocolate Irish Cream Cheesecake

This fantastic dessert is the second from Mark, a Celiac chef in the United Kingdom. On the menu this time is a decadent white chocolate cheesecake. I made this the other day and it was out of this world good. Again, both metric and standard measurements are provided but just look on most packaging to find the gram measurement.

And for those of you that might be as baking challenged as I am, fear not. If I could make this so can you.

Thanks for the recipe Mark.

Here is what you will need:

200g white chocolate (7.025 oz., about 2 bars, I am a chocoholic so used 3) 275ml of double cream (just a bit more than 1 cup) 1lb. of cream cheese Juice of 1 orange Zest of ½ lemon 50-75ml Bailey’s (around ¼ cup), adjust to your preference. I made it without as I did not have any one hand and it was still delish 4 leaves of gelatin soaked in water for 2 minutes (in lieu of leaves you can use one packet unsweetened gelatin) 100g salted butter (1 stick) 200g your favorite gluten free cookies (about 1 cup when crushed) I used a great chocolate cookie I like 45g sugar (3 tbsp.)

Let’s get prepping:

Take the cream cheese out to soften in a large mixing bowl. Zest the ½ lemon and juice the orange, combine with the Bailey’s and set aside. To make the crust, simply finely crush the cookies then mix in the sugar and melted butter. Press the mixture into your baking pan to form a crust. Set aside.

Let’s get cooking:

In a double boiler, begin to melt the chocolate. Once it begins to melt down add most of the double cream but reserve about ¼ cup. In a separate pot, warm the cream and add the gelatin. Wisk until completely dissolved. Set aside. Once the chocolate and cream are completely combined and smooth add the lemon zest, orange juice, and Bailey’s mixture. Whisk until you have soft peaks. Add the mixture to the cream cheese and fold together until well combined. Pour the mixture into your crust and let it set 4 hours (refrigerator worked fine for me).