Baileys & White Chocolate Cheesecake

Tipple Desserts

For some unknown reason I find myself making an obscene amount of cheesecakes over the festive period.

Much as I love fruit & the natural sweetness it brings to the table, Christmas is all about overindulgence, something naughty, a little bit of luxury.


So how do you up your dessert game & bring a bit of luxury to the offering? Alcohol.

Us Brits go all out on the booze at Christmas, often stocking up on bottles of wine & spirits so as to be prepared for any possible visitors & their preferences (being British, we don’t like to offend). 

Other than the traditional mulled wine, brandy, whisky, amaretto & Baileys  are all regular offenders in my kitchen. The hard liquor usually finds its way into my Christmas cakes, puddings & preserves, whilst the smooth delight of Baileys is a delight to be drunk on its own merit.


If by happy accident you find yourself with too much Baileys at Christmas time (is there such a thing?) , I have a truly wonderful recipe that’s sure to bring that little bit of luxury to dessert… Baileys & white chocolate cheesecake. This is a definite crowd pleaser , sweet, creamy, a little bit naughty & just light enough to squeeze in a slice.

(makes on 22cm cheesecake)


For the base:

  • 300g digestive biscuits
  • 80g butter
  • 3 tbps demerera sugar

For the filling:

  • 400g full-fat cream cheese
  • 284ml double cream
  • 180g caster sugar
  • 3 eggs
  • 25g plain flour
  • 1 tbsp vanilla extract
  • 150g white chocolate, melted
  • 75ml baileys


  • Grease & line the best of a 22cm round cake tin
  • To make the base, blitz the digestives in a food processor until they resemble fine breadcrumbs, empty into a large bowl & add the demerera sugar
  • Melt the butter & pour this over the digestives
  • Mix together until all of the biscuit crumbs are coated
  • Tip into the cake tin & press the biscuit mixture in using the back of a spoon
  • To make the filling, place all of the ingredients into a large bowl & whisk together
  • Pour the cheesecake filling over the biscuit base
  • Bake at 150°C for 1 hour, until the cheesecake has a slight wobble when in the middle when shaken
  • Leave the cheesecake to cool completely in the oven before removing & placing in the fridge
  • Optional: using a stencil, dust with icing sugar or cocoa powder before serving




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