The Definitive Bailey's Cheesecake

This Bailey’s Cheesecake, is everything a cheesecake should be - creamy, easy to make and full of flavor. To reinforce the Bailey's flavor, a Bailey's White Chocolate Glaze finishes the cheesecake.

But the best thing about this cheesecake is that it is super simple and a great place to start if just getting into cheesecakes.  Within minutes it will be in the pan and going into the oven.

This cheesecake is based on my Unbelieveable Cheesecake using the same 4 ingredients but water instead of Bailey's.

A few other cheesecakes include the White Chocolate Mocha Cheesecake, Easy Pina Colada Cheesecake and the Triple Chocolate Cheesecake. Another take on cheesecake is the Easy Lemon Cheesecake Bread Pudding.

Jump to:

• Cheesecake Pans vs. Springform Pans
• What is Bailey's?
• White Chocolate vs. White Coating Chocolate
• Melting White Chocolate for the Bailey’s Cheesecake
• Why You'll Love this Recipe
• Recipe Ingredients
• Variations and Substitutions
• Step by Step Instructions
• Recipe FAQS
• Expert Tips
• YouTube Video
• Other Cheesecakes You're Sure to Love
• The Definitive Bailey's Cheesecake

Cheesecake Pans vs. Springform Pans

The difference between a cheesecake pan and a springform pan is how the sides are made. The cheesecake pan has a solid rim and a perfectly flat removable bottom. While it requires a different method to release the cheesecake, it is easily and quickly done. The flat removable bottom allows for easy removal of the cheesecake. When we made cheesecakes requiring water baths, we simply wrapped these pans in aluminum foil to keep the water out. Parrish's Magic Pan line has this pan in different sizes.

Parrish's Magic Pan line is the one we used at the bakery. I am still using some that are 30 years old. They last forever, are easier to clean and are reasonably priced compared to others. We used their cake pans, wedding cake pans, and cheesecake pans in different sizes. We literally had 100's of their pans. Here are a couple of sources: Sweet Treat Supply or Charlies Fixtures. Be careful to get the cheesecake pans and not the regular cake pans.

Most springform pans do not have a perfectly flat removable bottom making it more difficult to remove the cheesecake.  Also, after years of use or if not stored properly, the spring can get sprung making it unusable.

What is Bailey's?

Baileys is a type of alcoholic liqueur called Irish cream.

While know as just Bailey's, the proper name is Baileys The Original Irish Cream. Irish cream was first developed in 1974 in Ireland. Original Baileys Irish Cream contains Irish dairy cream, Irish whiskey, vanilla and chocolate flavors. 

Baileys is designed to be served neat (without ice or mixers) or used as a flavoring in foods like Irish coffee, ice cream toppings, baked goods, and confectionery. The uses of this popular liqueur are endless.

White Chocolate vs. White Coating Chocolate

The glaze is made with White chocolate which is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. That's it! 

White melting wafers or coating chocolate is made by several companies and can include:  Sugar, Palm And Palm Kernel Oil, Nonfat Dry Milk, Whole Milk Powder, Sorbitan Tristearate, Soy Lecithin, Salt, Natural Flavor.  As you can see there is no cocoa butter.  While they melt, they are not white chocolate and they don't taste like white chocolate.

Melting White Chocolate for the Bailey’s Cheesecake

It can be tricky to melt white chocolate because it seizes easily and quickly if too high a heat is used to melt it.  

First, the chocolate needs to be chopped in small pieces.  That will allow the heat to melt it more uniformly.  

Next, place the Bailey’s in the top of a double boiler or a bowl that fits snuggly into the pan below. Make sure the water beneath it is only simmering, not boiling, and the bottom of the pan doesn’t touch the water.  Add the chopped white chocolate.  At the first sign of melting, stir gently and constantly until it’s melted. It's ok to use a whisk if you use it to stir very slowly so air bubbles don't form. If in doubt, use a spoon.

While I love the microwave for many things, I don’t like using it to melt white chocolate.  It is very finicky and burns really easy.  If you asked me why I know this, it’s  because I have burned more than once even using half power.  

Why You'll Love this Recipe

• It is really, really easy to make.
• This cheesecake is a great way to get into cheesecakes if new to them.
• There are only 4 ingredients in the crust, 4 in the cheesecake and 2 in the white chocolate glaze.
• This is so professional looking, everyone will think you bought it.
• The Bailey's really comes through in the flavor.
• This is one of the best, easiest cheesecakes you'll ever make.

Recipe Ingredients

The Crumb Crust

This is the same crust we used at the bakery for cheesecakes using a chocolate crumb crust.  

  CLOCKWISE: Melted butter, graham crackers, cocoa, powdered sugar

The Cheesecake Filling

FRONT ROW: Granulated Sugar, Bailey's liqueur

BACK ROW: Cream Cheese, eggs

Bailey's White Chocolate Glaze

Left to right: White Chocolate (do not use if the ingredients incude palm oil, or other ingredients), Bailey's liqueur

Variations and Substitutions

• ⅓ less fat cream cheese can be used in place of regular cream cheese.
• Any liqueur can be substituted for the Bailey's.
• For a plain graham cracker crust, omit the cocoa

Be sure to see the recipe card below for the exact ingredients & instructions!*

Step by Step Instructions

Chocolate Crumb Crust

Over the years, I have found there is a distinct difference in how the cheesecake is mixed. When using the processor, it is much easier to mix the cream cheese without lumps. Using the processor also makes a very creamy, but firmer cheesecake that cuts beautifully.

Mixing the filling in a mixer makes a slightly less firm cheesecake that isn't quite the same texture but is also fine.

Step 1. Place the graham crackers, powdered sugar and cocoa in a bowl. Step 2. Whisk together to mix. Step 3. Mix together with a fork. Step 4. Make sure all the ingredients are coated with butter and uniformly mixed.

Step 1. Place the graham crackers, powdered sugar and cocoa in a bowl. Step 2. Whisk together to mix. Step 3. Add the melted butter. Step 4. Toss the crumbs with a fork and make sure all the ingredients are coated with butter and uniformly mixed.

Step 5. Pour the crumbs into the sprayed cheesecake pan. Step 6. Spread them evenly over the bottom. Step 7. Press the crumbs firmly into the bottom of the pan. Step 8. Make sure the crust is pressed up against the sides of the pan.

Bailey's Cheesecake Filling and Glaze

Step 1. Place half the room temperature cream cheese in the processor. Step 2. Process until smooth. Step 3. Add the remainder of the cream cheese and sugar in the processor. Step 4. Process until completely smooth, scraping down as necessary.

Step 5. Add the eggs to the cream cheese. Step 6. Process to mix. Step 7. Add the Bailey's and process to incorporate. Step 8. Pour over the crust in the pan. Bake as directed, cool to room temperature and chill several hours or overnight until cold.

Step 9. The cheesecake baked in the pan. Step 10. Place the cheesecake on a can. Step 11. Using a hair blower on high, go around the outside of the pan to release it. Step 12. Release the bottom using a metal spatula placed between the crust and the metal bottom.

Step 13. Place two pancake turners under the bottom of the cake on both sides. Step 14. Lift the cheesecake from the pan bottom to a cake board or serving plate. Step 15. The package of real white chocolate. Do not use white compound. Step 16. Chop the chocolate.

Step 17. Place the Bailey's in a bowl over simmering water. Step 18. Add the white chocolate. Step 19. Bring the water to a bare simmer. Do not let it boil or touch the bottom of the bowl. Heat to melt the chocolate. After the chocolate starts to melt, stir it gently to avoid air bubbles in the finish. Step 20. Pour the glaze over the chilled cake and spread it out to the sides. If some drips down the sides, that's fine. Refrigerate to set.

Recipe FAQS

Expert Tips

• Make cheesecake in a food processor takes this dessert to a whole new level. It is creamier, smoother and more dense. I don't make them any other way now, even at the restaurant. The recipe gives a mixer version also, but if possible use the processor.
• One of the best things about this cheesecake is not having to place it in a water bath. The very slow, steady baking makes this extra step unnecessary.
• While room temperature cream cheese and eggs are often recommended for cheesecakes, it isn't necessary if using the processor. Just make sure to scrape the bottom and sides from time to time to prevent lumps. If using the mixer, it is helpful to room temperature the cream cheese and eggs as a mixer doesn't have the power of a processor.
• Cool the Bailey's cheesecake in it's pan and refrigerate until cold or overnight.
• For maximum flavor, allow the cheesecake to sit at room tempoerature 15 to 20 minutes before serving.
• This cheesecake freezes extremely well. Freeze it in the pan, without the glaze, well wrapped in several layers of foil for several months. Thaw it in the refrigerator overnight, leaving it covered. If there is condensation on top of the cheesecake, pat it dry with a paper towel. Release it as shown in the step-by-step photos, make the glaze and finish the cheesecake. It can be stored for several days in the fridge

YouTube Video

For over 6 years I was on the local CBS TV station demonstrating a recipe in 4 minutes.  It was a challenge much of the time.  You can see the last segment I did making this cheesecake without the liqueur.  It was a really fun time in my life as you can see. 

Other Cheesecakes You're Sure to Love

If you love this Bailey's Cheesecake or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!