Baileys New York cheesecake
Waitrose and Partners

Baileys New York cheesecake

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr
  • Pluscooling

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  • 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 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.

  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.


Typical values per serving when made using specific products in recipe


2,246.8kJ/ 537kcals



Saturated Fat












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4 out of 5 stars1 rating