In the Kitchen
white chocolate & bailey cheesecake
Published on August 27, 2016
published on August 27, 2016

Indulgence for the Weekend: White Chocolate and Bailey’s Cheesecake



White Chocolate & Bailey cheesecake extravaganza – I have been invited to a dinner party tonight (sound posh I knooow) and we all need to bring a dish – Panic – I need to think fast.

I remember a friend mine, John, once telling me that when he went into a new place/party/met new people, he always brought a signature dish that people remembered him for and then loved him forever (so he said). I also remember he made a White Chocolate and Bailey Cheesecake which he brought to a barbecue we went to. It is true, people still remember the cake (less him), but the cake – Yes.

Ok, I can try this: I got the recipe and I can follow instructions. I have no idea who first invented this cheesecake if he/she is a famous chef or not; I just know it tastes D-I-V-I-N-E, (makes 8 good portions):

For the biscuit base:1 packet 250gr plain digestives2/5th of a standard block of butter. Melt the butter and mix with biscuits in a food processor, evenly distribute the mix onto a removable base cake tin(any cake tin will do but it’s easier to get the cheesecake out this way) and chill in the fridge whilst you make the topping.
For the topping:

  • 400 grams Philadelphia,
  • 2 standard supermarket packets  
  • 200 grams good, full-fat greek yoghurt
  • 200 grams cream, double or single
  • 200 grams of sugar
  • 200 grams melted white chocolate
  • 100 ml Bailey’s.
    Melt the white chocolate after all ingredients have been put into a mixing bowl, add the melted chocolate and whisk until smooth. Have a taste at this point. Spoon the topping onto the biscuit base and chill until firm, normally no more than a few hours due to the chocolate cooling down.

Note to self: cake for the party, not gouter.


Laura Mariani

Laura Mariani

Best Selling Author, Speaker, Change & Transformation Expert


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