Wednesday, 31 March 2010

Baileys and White Chocolate Cheesecake recipe

I was going to email this one to Monix - but I dont want to be so selfish that I might deprive the rest of you in indulging in a bit of decadent pleasure. I made this for my friends last weekend as part of my birthday party, and I am sad/proud/disgusted in us all to say that the whole thing was polished off in one go (made up of a couple of helpings each - even serving it with ice cream, extra thick double cream and raspberries). What pigs we were !!!!!
Im giving you the recipe as I found it............


I made the base out of Oreos instead hehehe yum yum yum. Hope you try it and love it xx

3 ½ oz /100g Butter
8 ¾ oz / 250g Digestive biscuits, crushed (or Oreos if you're a complete porker like I am)

1 lb 5 oz / 600g full fat cream cheese
7 tablespoons Baileys liqueur (or do what I did and add more and hope to god the thing sets properly)

3 ½ oz sieved icing sugar
10 ½ oz / 300ml double cream, whipped

3 ½ oz /100g grated white chocolate (I admit this didnt look quite enough chocolate to me for a group of ladies on the wine, so I put more in)
7 in /18cm cake tin with removable base.

To garnish:
Cocoa powder lightly sieved
To serve with:
7 ¼ oz / 200ml double or single cream (choice is yours but I went with Sainsburys toffee and honeycomb ice cream and extra thick double cream and some fresh raspberries!)

1. Melt butter in microwave or on hob. Add crushed biscuits. Mix well until the biscuits have absorbed all the butter.

2. Line the cake tin evenly with biscuit mix and smooth with back of metal spoon Place in fridge until set. (You can speed this up by putting in freezer for about 30 mins.)
3. Prepare filling. Lightly whip cream cheese, beat in the Baileys and icing sugar. Fold in whipped cream and grated chocolate until smooth.

4. Take set biscuit base out of fridge and gently slide the biscuit base off the tin base onto a large serving plate. Place outside ring of cake tin over biscuit base.
5. Spoon filling evenly over the biscuit base.

6. Refrigerate and allow to set for around 2 hours .Once set carefully remove outside ring of cake tin. Dust with sieved cocoa powder. (I use a very fine mesh sieve which was a nylon tea strainer for dusting cakes)

7. Put finished cheesecake in front of friends and watch it vanish, as if by magic

Jaks x


  1. Thanks for the recipe. My digestive system is a little older than yours so I'll probably tone it down a bit!

  2. hahaha
    You'd probably be ok with the normal biscuit base and sticking to the correct amount of Baileys and Chocolate :-)
    Im murder for not following recipes and doing my own thing with them.
    I should have learned my lesson with the Kleftikos I made.....WAY too much garlic. But at least we were safe if any vampires visited :-)

  3. decadent indeed.
    That recipe could be terminal

  4. Love the adjusted recipe ...they never get the chocolate right do they...:0)
    sounds lovely btw ...I'd have to sub some other alcohol for the baileys, as It's not my cuppa gosh what to swap if for...tough decisions we have to make

    How are the hounds?

  5. Hahaha Vals vanishing comment has just turned up. I think it went for a holiday on someone elses page and got bored, so came home lol

  6. I made your cheesecake today, with a few wee changes - since I didn't have every single ingredient! Didn't add the cream, but added a wee teaspoon of vanilla extract, not quite so much baileys and melted the chocolate before adding it so it's really well mixed through. Turned out amazing and I love it. My other half's not tried it yet, but he says he will do later after supper.

    Read some of your other posts as well. They're great :)

    Dawn x


Thank you very much for taking the time to comment on my waffle. I'll reply when Im next online.