I heart any sort of cheese cakes, of which there exist endless variations around the world, and this is one of the best I ever tried. Because I also heart the irish creme flavour. The topping part is really an optional (sour cream glaze and shaved white chocolate) if you are in a lazy mood, it tastes good enough without... but highly recommended!!
150g digestive biscuits
60g butter (room temperature)
500g mascarpone (room temperature)
160g sugar
2 large eggs, separated (room temperature)
50ml Baileys, or any high quality Irish Creme liqueur
a few drops of vanilla extract
1/3 cup flour
pinch of salt
200ml sour cream
powdered sugar
80g shaved white chocolate
Finely grind the biscuits in a processor. Add the butter, cut in small cubes and blend to make a bread crumb-like mixture.
Press the mixture onto the bottom of the 25-27cm spring pie form.
Chill in the fridge while you prepare the filling.
Preheat the oven to 160°C.
In a large bowl whip together mascarpone and sugar until smooth.
Add the egg yolks and continue to whip.
Add the baileys and vanilla and whip further.
Add the flour and salt, more whipping--until the texture is completely smooth.
Whip the egg white until it peaks, then gently fold it into the mascarpone mixture.
Pour the batter into the pie form lined with the biscuit mixture.
Bake for 45-50 minutes, until the surface slightly colours and puffs up, and the centre is set.
Cool on a rack
whip together sour cream and powdered sugar until attain a desired consistency and smooth
When the cake is completely chilled spread the sour cream mixture on the surface.
Chill in the fridge for at least an hour.
Decorate the surface with shaved white chocolate.
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