White Chocolate And Bailey'S Cheesecake Recipe

Name: White Chocolate And Bailey'S Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g shortbread cookies; 100 g ground almonds; 2 teaspoons ground ginger; 75 g butter, melted; 675 g cream cheese; 200 g caster sugar; 3 tablespoons cornflour (cornstarch); 2 large eggs, beaten; 150 ml cream; 150 ml bailey's irish cream; 125 g white chocolate, chopped

Servings: persons

1
Preheat oven to 180u00b0C.
2
Grease a round 22-24 cm springform cake tin and line the base with baking paper.
3
To make the base, finely crush the shortbread biscuits until they resemble fine breadcrumbs. (This is best done in a food processor).
4
Mix in the ground almonds, ginger and melted butter.
5
Press into the prepared tin and put in the fridge.
6
Using an electric beater beat the cream cheese, sugar and cornflour.
7
Add in the eggs, cream and Bailey's and beat until you have a smooth, creamy consistency.
8
Stir in the white chocolate.
9
Remove the base from the fridge and pour the cheesecake mixture into it.
10
Place the prepared tin into large roasting dish that is filled with 1-2 cm of hot water.
11
Cook in the oven for 45 minutes until the top is lightly golden and the filling is just set.
12
Remove from the oven and leave to cool before taking out of the tin.
13
Cut into slices and serve.

1594

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g shortbread cookies, 100 g ground almonds, 2 teaspoons ground ginger, 75 g butter, melted, and more.

Yes, White Chocolate And Bailey'S Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate And Bailey'S Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions