Sunday, 2 April 2017

White Chocolate, Irish Cream and Coffee Cheesecake

A delicious cheesecake recipe made even cheekier by a touch of Bailey's and subtle coffee flavour from the base.

I found myself at a restaurant recently and, unusually for me, I found myself not interested in any of the dessert options.  Had this been on the menu however, I would have jumped at it and probably asked for seconds.  This is a pudding to make for a loved one but only if they've been really lovely to you.  (Don't tell them how easy this is, there could be major brownie points!)

Bailey's Cheesecake - Serves 1


30g, 1oz Cafe noir biscuits (these are like rich tea biscuits with coffee icing.  If you can't get hold of these, use another biscuit of your choice ideally with a coffee or caremelised flavour, the flavour won't be quite the same but it will still be delicious)
20g, 2/3oz Salted butter
40g, 1 1/3oz White chocolate, I used a great quality white chocolate with vanilla beans which looks lovely in the finished cheesecake but you can use any white chocolate
80g, 3oz Ricotta
1 tsp Baileys or other Irish cream liqueur


Crush the biscuits in a bag.

Melt the butter in a microwave, (I use salted butter because the gentle saltiness enhances the flavour of the biscuits.)  Mix the melted butter in with the crumbs and press into a base of a ramekin or a ring on a serving plate.  Cover and put into the fridge while you prepare the cheesecake topping.

Melt the white chocolate gently in a microwave on a medium heat until a thick liquid.  Whisk in the ricotta and Irish Cream.  Pour onto the base, cover, then refrigerate for an hour or so and serve.

I've mentioned a few brand names here but I've not been sponsored for this post.

Linked to creative Mondays blog hop


  1. This looks and sounds amazing. I love Baileys and cheese cake, yummy. I will feature your recipe on Mondays blog hop. Thanks for linking up.

    1. Trust me it is AMAZING! Thank you so much for featuring me.


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