Baileys Cheesecake

Baileys Cheesecake - A Cookbook Collection

Baileys Cheesecake - A Cookbook Collection

 

This is an old reliable, a favourite recipe of mine. I adapted it slightly from a recipe on the BBC food website. It is a simple no-bake cheesecake that has a light creamy texture because it is not set with gelatine. This makes it quite ‘free-form’ as you can see from the photos.  It also makes it much easier to make. The trick is to make sure you use full fat cream cheese. Believe me, I have learned the hard way. I tried making it with low fat cream cheese and it turned out a sloppy mess. What was I thinking?! It’s made of cheese, double cream and sugar! There is no point in trying to fool yourself into thinking this is anything other pure calorific indulgence. But it is worth it as a treat.
It will keep for a couple of days in the fridge, but if you don’t have a large crowd to feed, you could halve the recipe and serve it individually in glasses.
 *Please note I have changed this recipe a little from the first time I published it, it has a slightly lighter taste but is still quite a rich cheesecake and I have added vanilla to the cream cheese filling.
Baileys Cheesecake - A Cookbook Collection

Baileys Cheesecake

Serves 8-10
  Ingredients:
  • 100g butter
  • 250g digestive biscuits
  • 580g full fat cream cheese
  • 30ml of  Baileys
  • 1 teaspoon of vanilla extract
  • 100g icing sugar
  • 350ml double cream, whipped

Method:

  • Start by preparing the base. Melt the butter in a pan and while it is melting, crush your digestive biscuits. You could pop them in a plastic bag and bash with a rolling pin, or take the lazy way like I do and whizz them up in a food processor. Mix the melted butter and crushed digestives very well together until the biscuits have absorbed all the butter.
  • Press this mixture into the bottom of a lined 20cm/8in springform tin. Place in the fridge and allow it to set for one hour.
  • While this is chilling, prepare the filling. Lightly whip the cream cheese so that it is softer and easier to work with. Add the Baileys or other Irish cream liquor, the vanilla extract and sieve in the icing sugar. Then beat the whole lot together.
  • Gently fold in the whipped cream. When smooth, spread it evenly onto the biscuits.
  • Stick it back in the fridge and allow it to set for at least another two hours.
  • Decorate with grated chocolate or a dusting of cocoa powder. You could also try topping it with a chocolate ganache. Enjoy!

 

14 thoughts on “Baileys Cheesecake

  1. I remember making a BBC Good Food Baileys cheesecake about 11 years ago and half the family (who are HUGE Baileys addicts) went mad for the recipe. I may have to do it again and then drink loads of ‘adult’ coffees. Looks lovely.

  2. I made this for a dinner party last weekend. Was great to make it the day before and forget about it and everyone loved it. I may have tripped putting the Baileys in and added probably about double the recipe quantity but it didn’t suffer as a result 🙂 Thanks!

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