Bailey’s white chocolate cheesecake filling
Step 5: In a microwave (20 secs at a time) or over a double-boiler, gently melt the white chocolate, stirring until smooth. Set this to one side to allow it to cool to room temperature.
Step 6: Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
Steps 7 – 8: In a separate bowl, beat the room temperature cream cheese and Bailey’s until smooth and fluffy.
Step 9: Beat in the cooled melted white chocolate until combined.
Step 10: Gently fold the whipped cream into the white chocolate mixture until smooth, being careful not to knock out the air by overmixing.
Step 11: Spread the filling evenly over the chilled base, smoothing gently, then cover with cling film and refrigerate for at least 4hrs or overnight.
Step 12: If using, grate a bar of white chocolate into a bowl and top your set cheesecake with the white chocolate shavings, then remove from the tin, cut into slices and enjoy!
