Mix Baileys Irish Cream and Cheesecake and of course you’re going to get something special. This Baileys Cheesecake recipe is one to pull out when you want a dessert that’s truly next level. It looks a treat and the flavours and textures can’t be beat.
Whether it’s a birthday, Christmas, Easter or you just feel like indulging in something wonderful, this cheesecake will deliver pure dessert magic.
It’s a multi-layered baked cheesecake that cuts beautifully and can be made a day or two in advance if required. I’ve included step-by-step instructions below along with some tips to help you easily re-create this magnificent dessert.
Jump to:
Ingredient notes
The base is made with choc ripple biscuits and butter. You can, of course, use any type of store-bought rich chocolate biscuit.
The cheesecake layer is made using cream cheese, sugar, eggs, vanilla extract and – of course – Bailey’s Irish Cream. You can use other brands of Irish Cream liqueur. Me? I love the Bailey’s brand. (So much that I’ve also created a Baileys Tiramisu and Baileys Fudge recipes and often add it to my Choc Ripple Cake).
You also add some grated chocolate to the cheesecake layer (in addition to the grated chocolate topping). I’ve used milk and white chocolate, but you can use dark chocolate or any combination you prefer.
TIP: Make sure the cream cheese and eggs are at room temperature before baking for best results.
The topping is simply sour cream and sugar – which somehow adds up to amazing – and a little extra grated chocolate. I’ve also added some mint leaves to garnish.
See recipe card at the end of this post for ingredient quantities.
Instructions
Plan ahead, as the cheesecake needs time to cool before you add the topping and then some additional setting time on top of that helps. I find it ideal to make this cheesecake a day ahead or the morning of the night you’re planning to serve it.
Prepping
Pre-heat your oven to 160 degrees celsius /320 degrees fahrenheit (fan-forced).
TIP: Place a baking tray filled with water on the lowest shelf. This will remain in the oven as the cheesecake bakes to create a moist environment and an even temperature, which assists in the cheesecake baking properly and reduces the chances of cracking. (Don’t panic if the cheesecake does crack a little as it bakes as the topping will cover it all up anyway.)
You’ll also need to grease and line (with baking paper) a round springform cake tin (19-20cm diameter).
The base
Crush or process the choc ripple biscuits to achieve a fine crumb consistency.
Add the melted butter to the crushed biscuits (see image 1) and then press the mixture into the bottom of the cake tin using the back of a spoon (see image 2).
TIP: The base layer will seem quite buttery – that’s normal for this recipe and helps create a sensational fudgey chocolate base.
The cheesecake layer
Start off by adding the sugar to the cream cheese (see image 3) and beating together on high in a stand mixer for 5 minutes. If using a handheld electric mixer, beat for around 10 minutes.
Separately, combine the Baileys, eggs and vanilla extract and beat lightly with a fork (see image 4).
Add this slowly to the cream cheese mixture (see image 5) and then beat on medium in a stand mixer for another 5 minutes. Beat for around 10 minutes if using a handheld electric mixer.
Add the grated chocolate (see image 6) and stir through to combine.
Pour the cheesecake mixture on top of the biscuit base (see image 7) and place into the oven.
Bake for 60 minutes or until cheesecake is only slightly wobbly in the centre and a skewer inserted into the middle of the cheesecake comes out clean.
TIP: Note that the cheesecake will firm up as it cools. This is why it should still be a little wobbly looking in the centre when you take it from the oven (unlike a cake, which should be firm to touch).
Allow to cool completely before adding the topping.
The topping
Beat the sour cream and sugar for a few minutes or until thickened.
Make sure the cheesecake is cooled (to at least room temperature) and spread the sour cream mixture evenly over the top of the cheesecake (see image 8).
Sprinkle grated chocolate over the top of the cheesecake (see image 9).
Place into the fridge and allow to chill for at least a few hours before removing the cheesecake from the cake tin, removing the baking paper from the cheesecake (see image 10) and then serving.
Serving and storage
Serve cheesecake with mint leaves to garnish, and with ice cream or cream. You could also add some berries.
Your cheesecake should keep a few days, covered, in the fridge.
This cheesecake also freezes well. Wrap well and store in the freezer for up to 3 months.
More show-stopping desserts
Looking to impress when it comes to sweet time? Try these other recipes, too:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Baileys Cheesecake
A rich and velvety cheesecake infused with the luxurious flavour of Baileys Irish Cream.
Prevent your screen from going dark
Instructions
-
Pre-heat oven to 160 degrees celsius /320 degrees fahrenheit (fan-forced). Place a baking tray filled with water on the lowest shelf (this will remain in the oven as the cheesecake bakes).
-
Grease and line (with baking paper) a round springform cake tin (19-20cm diameter).
Cheesecake
-
Beat cream cheese and sugar together on high in a stand mixer for 5 minutes (10 minutes if using a handheld electric mixer).
-
Combine the Baileys, eggs and vanilla extract and beat lightly with a fork. Add this slowly to the cream cheese mixture and then beat on medium in a stand mixer for another 5 minutes (10 minutes if using a handheld electric mixer).
-
Add the grated chocolate and stir through to combine.
-
Pour cheesecake mixture on top of biscuit base and place into oven.
-
Bake for 60 minutes or until cheesecake is only slightly wobbly in the centre and a skewer inserted into the middle of the cheesecake comes out clean.
-
Allow to cool completely before adding the topping.
Topping
-
Beat sour cream and sugar for a few minutes or until thickened.
-
Spread evenly over top of cooled cheesecake.
-
Sprinkle grated chocolate over top of cheesecake.
-
Place into the fridge to chill before removing from the cake tin and serving.
Notes
Freezing: Wrap well and store in the freezer for up to 3 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- Make sure the cream cheese and eggs are at room temperature before baking for best results.
- Before baking, place a baking tray filled with water on the lowest shelf. This will remain in the oven as the cheesecake bakes to create a moist environment and an even temperature, which assists in the cheesecake baking properly and reduces the chances of cracking. (Don’t panic if the cheesecake does crack a little as it bakes as the topping will cover it all up anyway.)
- The base layer will seem quite buttery – that’s normal for this recipe and helps create a sensational fudgey chocolate base.
- Note that the cheesecake will firm up as it cools. This is why it should still be a little wobbly looking in the centre when you take it from the oven (unlike a cake, which should be firm to touch).
Nutrition
Calories: 478kcalCarbohydrates: 43gProtein: 10gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 466mgPotassium: 255mgFiber: 1gSugar: 34gVitamin A: 580IUVitamin C: 0.2mgCalcium: 188mgIron: 1mg
