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Baileys Irish Cream Baked Cheesecake



10 portion(s)


  • 250 grams Plain chocolate biscuits
  • 125 grams unsalted butter, melted


  • 200 grams white chocolate
  • 500 grams cream cheese
  • 75 grams caster sugar
  • 4 eggs
  • 300 grams sour cream
  • 180 grams Baileys Irish Cream
  • 6
    1h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Preheat oven to 160°C or 140°C for fan forced.


  2. Place biscuits in Thermo MC on, crush 20 secs sp 9 or until smooth. Add butter MC on combine 20 secs sp 6, scape sides 5 sec sp 4


  3. Press mixture into the base and half way up the sides of a 24cm springform pan. Allow to chill for 20 minutes Meanwhile, place chocolate in a bowl over simmering water. Allow to melt. Remove and cool slightly.


  4. Place cream cheese and caster sugar in bowl. MC on,  Beat until smooth 2mins sp 5 . Add eggs and beat until combined with MC on 30 secs sp 5  scrap down sides, Beat in sour cream, white chocolate and Baileys MC on 1 min sp 5,   Pour filling into prepared base. Bake for 1 hour or until set. Allow to cool for 4 hours or overnight.



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Instead of Biscuits,  2 x 170g packets Biscuit base can be used, just Delete the first step to crush  Biscuits.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Great - thanks Kim!  

    Submitted by toni5623 on 16. September 2016 - 09:13.

    Great - thanks Kim!


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  • Thank you,  gad everyone

    Submitted by Kimb689 on 4. September 2016 - 19:09.

    Thank you,  gad everyone enjoyed it, sorry i have amended the base recipe, not sure how i missed that, it did take me a couple of go's to get the recipe up & published for my first one tmrc_emoticons.~

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  • Really loved the sound of

    Submitted by toni5623 on 4. September 2016 - 17:44.

    Really loved the sound of this recipe but was a tad concerned that no-one had yet left a comment.  tmrc_emoticons.~ 

    Being a cheesecake maker from way back, I baulked at the ratio of biscuits to butter (which is usually 2:1 in most crusts) but because I am only new to this Thermomix world of cooking, I followed the recipe down pat.

    I wondered why you would need to crush the biscuits for 2 minutes but did so and was disappointed when I opened the lid to reveal a fine chocolate powder like consistency. I kept persevering and added all the butter.

    Unfortunately when I took the lid off after Step 2, I was upset (but half expecting) to find a mass of chocolate crumbs floating in a sea of butter!  tmrc_emoticons.((

    I was not to be deterred however and because I had no more chocolate biscuits, found some other plain biscuits and threw them in....ended up adding about an extra half a packet of biscuits. Still thought the mixture was too wet but went ahead and finished the cheesecake.

    Luckily I put the tin on a tray because the butter continued to ooze out of the tin during cooking.

    Having said all of that, the flavour and texture of the actual cheesecake filling was wonderful. The Baileys white chocolate married well with the not so perfect chocolate base and everyone raved about today's Fathers' Day dessert at our family lunch - yay!  Big Smile


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