clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baileys NY Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 600


Delicious NY cheesecake with Baileys liquor – rich and creamy how a New York cheesecake should be ;)



For the base

  • 10 oz. (300g) shortbread cookies
  • 2 tbsp. sugar
  • pinch of salt
  • 1/3 cup (80g) butter, melted

For the filling

  • 35 oz. (1000g) cream cheese
  • 7 oz. (200g) sour cream
  • 1/2 cup (120ml) Baileys
  • 1 1/2 cups (300g) sugar
  • 1/2 cup (60g) all-purpose flour
  • 3 large eggs

For the almond brittle

  • 1.7 oz. (50g) slivered almonds
  • 3.5 oz. (100g) sugar


  1. 1. Preheat the oven to 350°F (175°C). Line a 9.5 inches (24cm) springform tin with baking parchment, grease lightly and set aside. Melt the butter for the base.
  2. 2. Add the cookies to a freezer bag and crush with a rolling pin or the back of a pot until you get fine crumbs. Add the cookie crumbs to a bowl and mix with sugar, salt, and the melted butter – mix until well combined. Fill into the prepared tin and press to the bottom to get a smooth layer. Bake for about 10 minutes until the top has a nice golden color. Take out of the oven and let cool down.
  3. 3. Lower the temperature of the oven to a 320°F (160°C). Place a baking sheet with a high rim in the lower third of the oven and a baking rack on top of that. Add the cream cheese, sour cream, Baileys, and sugar to a large bowl and mix on low speed for about 5 minutes until well combined and smooth. Sift the flour into the bowl and mix in. Add the eggs one by one and mix in until well combined (still on low speed). Fill into the prepared tin – the filling will go right up to the edge. Place the tin carefully on the baking rack and fill some hot water into the baking sheet underneath to get some steam in the oven while baking the cake. Bake for about 50 minutes. Check from time to time if the top starts to brown and cover with some aluminum foil in case it does. The edges of the cake should have set but the center can still be a bit wiggly. Turn off the oven, leave the oven door a bit open and leave the cake for another 30-45 minutes in the oven. Take out of the oven and let cool down completely, then place in the fridge over night (covered).
  4. 4. For the almond brittle line a baking sheet with baking parchment and set aside. Add the sugar to a coated pan and heat up over medium heat without stirring. As soon as the sugar is melted and has a nice golden color, add the slivered almonds and mix. Pour the mix on the prepared baking sheet and flatten to one big layer. Let cool down completely, then break into small pieces and decorate the cheesecake with it.


  • Enjoy baking!


  • Serving Size: 12