Bailey’s New York Cheesecake – Waitrose recipe card

I often pick up a Waitrose recipe cards when I shop but I rarely actually make the recipe. This sounded rather nice and since I’ve successfully made some cheesecakes from Mary Berry’s Baking Bible I thought this would be easy. It was easy to make (although chopping white chocolate to put on top was a bit of a faff). I didn’t read the recipe until I started making it so didn’t realise it needed to be made in advance.

 When the cooking time was up the cheesecake was definitely looking cooked so I turned off the oven. The next day when I went to cut the cheesecake it oozed, obviously wasn’t quite cooked enough. It wouldn’t win any points for presentation. Flavour was very nice, Bailey’s in a cheesecake is a winner. I felt the white chocolate flavour was a distraction and you couldn’t tell there was chocolate on top until you tasted it. I’m not sure I’d make this exact recipe again but I would try modifying it as long as I kept the Baileys.


  • 200g Waitrose stem ginger cookies
  • 45g butter melted
  • 600g soft cheese or mascarpone
  • 170 double cream
  • 150g caster sugar
  • 2 tbsp cornflour
  • 5 tbsp Baileys Irish Cream
  • 3 medium eggs
  • 100g Belgian white chocolate, roughly chopped


  1. Preheat the oven to 180C/Gas 4.
  2. Mix together the crushed cookies and butter stirring until evenly mixed. Tip crumb mixture into a deep 23cm non-stick cake tin pressing the crumbs down firmly with the back of a spoon. Place in fridge for 5minutes.
  3. Place soft cheese, cream, eggs, sugar and cornflour into a large bowl and beat with an electric whisk until smooth. Add the Baileys and whisk briefly until blended.
  4. Pour into the prepared tin and place on a baking tray. Scatter over the chopped white chocolate and cook for 45 minutes until dark golden
  5. Turn off the oven open the door and leave the cheesecake to cool completely.
  6. Chill preferably overnight until ready to serve

2 thoughts on “Bailey’s New York Cheesecake – Waitrose recipe card

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