Milk Chocolate & Baileys Cheesecake Recipe

Preheat the oven to 160°C (325°F). Lightly butter the bottom and sides of a 23 cm (9-inch) springform pan and line the bottom with parchment.

Combine the finely crushed chocolate cookies, melted butter and 1 tablespoon sugar in a bowl. Mix until the crumbs are evenly moistened and have the texture of wet sand.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1 cm) of the prepared pan using the base of a measuring cup or a flat-bottomed glass.

Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool while you make the filling. Reduce oven temperature to 150°C (300°F) if your oven runs hot.

Bring the room-temperature cream cheese into a large mixing bowl. Beat on medium speed with an electric mixer until smooth and free of lumps, about 2–3 minutes.

Add the granulated sugar and brown sugar and beat on medium until incorporated and slightly creamy, 1–2 minutes more. Scrape the bowl as needed.

Beat in the sour cream, Baileys and vanilla until smooth. Add the cornstarch and cocoa powder; mix briefly to combine.

With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Do not overmix—stop as soon as the yellow of the egg disappears.

Temper the melted milk chocolate into the batter: add a few spoonfuls of batter to the cooled melted chocolate, stir, then fold the chocolate mixture back into the main batter until streaks are gone and the batter is homogeneous.

Pour the filling onto the cooled crust and smooth the top with an offset spatula.

Bake the cheesecake in the preheated oven (150°C/300°F) for 50–65 minutes, or until the edges are set and the center still has a slight wobble (about 1.5–2 cm movement). Avoid browning the top.

Turn the oven off, crack the oven door open and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove and cool to room temperature on a rack.

Once at room temperature, refrigerate the cheesecake (covered) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Place the chopped milk chocolate in a heatproof bowl.

In a small saucepan, bring the heavy cream, butter, corn syrup (or honey) and a pinch of salt just to a simmer over medium heat—do not boil.

Pour the hot cream mixture over the chopped chocolate. Let sit for 30–45 seconds, then stir gently until the chocolate melts and the sauce is smooth and glossy.

If desired, stir in 1 teaspoon extra Baileys for flavor. Keep the sauce warm or refrigerate and rewarm gently before serving.

Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan, then release and transfer to a serving plate.

Spoon or drizzle the warm (not hot) milk chocolate sauce over slices of cheesecake when serving. Garnish each slice with a dollop of whipped cream and a sprinkle of milk chocolate shavings. If using, drizzle the optional 15 ml Baileys on top of the whipped cream or on the plate.

Serve the cheesecake with traditional chocolate ice cream on the side for a classic pairing. Keep extra sauce refrigerated for up to 5 days; warm gently before reuse.