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    Baileys New York cheesecake

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    Baileys New York cheesecake


    Try our recipe for this baked cheesecake with a touch of luxury. For an Italian twist, swap the soft cheese for Italian Mascarpone

    Serves: 8-10


    200g Waitrose Stem Ginger cookies, crushed
    45g butter, melted
    600g essential Waitrose Creamy Soft Cheese
    170ml essential Waitrose Double Cream
    150g golden caster sugar
    2 tbsp cornflour
    5 tbsp Baileys Original Irish Cream
    3 medium eggs
    100g Belgian White Chocolate, roughly chocolate


    1. Preheat the oven to 180ÂșC, 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.

    2. 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.

    3. Turn off the oven, open the door and leave the cheesecake to cool completely. Chill, preferably overnight, until ready to serve.

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