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Waitrose Free From Gluten Stem Ginger Cookies150g
150gItem price
£2.25Price per unit
£1.50/100gPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Mix together the crushed cookies and butter, stirring until evenly mixed. Tip the crumb mixture into a deep, 23cm, non-stick cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge for 5 minutes.
Place the soft cheese, cream, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Add the Baileys and eggs and whisk briefly until blended. Pour into the prepared tin and place on a baking sheet. Scatter over the white chocolate and cook for 45 minutes until dark golden - it might still be a little wobbly in the centre but will set as it cools.
Turn off the oven, open the door and leave the cheesecake to cool completely. Chill, preferably overnight, until ready to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,246.8kJ/ 537kcals |
---|---|
Fat | 37.7g |
Saturated Fat | 21.5g |
Carbohydrates | 42g |
Sugars | 32.8g |
Fibre | 0g |
Protein | 0g |
Salt | 0.8g |
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£1.12/100g