Baileys New York Cheesecake

Fancy a desert with a touch of luxury? This adults-only baked cheesecake recipe is sure to hit the spot. For an Italian twist, swap the soft cheese for mascarpone
Serves 8-10
Total Time
1 Hour 30 Minutes
200g of stem ginger cookies, crushed
45g of butter, melted
600g of soft cheese
170ml of double cream
150g of golden caster sugar
2 tbsp of cornflour
5 tbsp of Baileys Original Irish Cream
3 medium eggs
100g of white chocolate, roughly chopped
Step 1

Preheat the oven to 180ºC. 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 five minutes.

Step 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.

Step 3

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

Recipe courtesy of

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily