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

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

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