Baileys cheesecake

Prep: 50 mins Cook: 10 mins Plus chilling

A challenge

Serves 8 - 10
An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

Nutrition and extra info

Nutrition: per serving (8)

  • kcal622
  • fat44g
  • saturates24g
  • carbs44g
  • sugars33g
  • fibre0g
  • protein12g
  • salt0.57g
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  • 11g pack powdered gelatine, plus 1 tsp



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 175g shortcake biscuit, crushed to crumbs
  • 85g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g tub Quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 250g tub mascarpone
  • 150ml Baileys cream liqueur
  • 142ml pot double cream, lightly whipped
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g caster sugar

For the coffee jelly

  • 1 heaped tsp powdered gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 150ml strong black coffee
  • 2 tbsp caster sugar, to sweeten the coffee


  1. Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.

  2. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.

  3. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.

  4. Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.

  5. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.

  6. To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

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Comments, questions and tips

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Comments (68)

jurateg's picture

Great recipe, delicious cheesecake! To the people that this recipe didn't work - I'm sorry to inform you but you did something wrong. I made nice, mousse like consistency but firm cheesecake. And make sure to make VERY strong coffee for topping

kirstinmurray's picture

Make this cheesecake 10 days before it was needed and froze it, which worked perfectly. I followed the recipe and it set fine. Although the consistency was moussy it held its shape when cut. Was a little unsure if the coffee topping would taste ok but the slightly bitter flavour of the strong coffee worked really well with the creamy Baileys and made it look pretty special too. Would recommend.

Nienna00's picture

Although I'm not used to bake a cheesecake, I decided to try this one out (had a bottle of Baileys in the house). It turned out absolutely delicious. As strong coffee, I added two Dolce Gusto Barista espressos. It's a bit of work this one, but I'm definitely making it again.

safety's picture

tried this recipe and like some of the comments i forgot to put the extra gelatine in the mixture so unfortunately it was a little sloppy otherwise it would have been lovely, at least i will know for next time when i bake it, only other thing is does anyone know what else i could use instead of Baileys as it does seem very strong anything apart from alchohole would be good.

Susan Thomas Jones's picture

My husband is a big cheesecake fan and makes many variations, they are always well received. However he has tried this one three times now and it has never set completely following this recipe. The recipe itself is a bit odd as it uses whole eggs, not just whipped whites and the alcohol content is quite high, which makes a sloppy, thick mixture. Also that extra bit of gelatine is very easy to miss (although he didn't). An expensive mistake that we wont be making again.

spot's picture

Oh dear, just keeping fingers crossed. Followed recipe.found cheesecake had leaked overnight in fridge. Just added coffee, was cold and clear and mix has turned scummy not jet back. Leaked all way back to fridge! It now has one chance, may need to sprinkle something over top when cold. It will definately not look like pic. Only recipe from site to fail me.

flossyfi's picture

Delicious! A bit fiddly but worth it. Firstly, I wasn't sure how "thick" the egg and sugar mix should be and ended up throwing the first lot away. 2nd attempt was the same (ribboned from the spoon, not what i would call thick), so just went with it and it turned out fine. The gelatine I added while it was still quite hot, which again worked well. For those who have mentioned that "extra teaspoon" - this is for the jelly. Here again, the first attempt had to be thrown as I did not wait long enough for the coffee to cool before adding the gelatine. Got there in the end and it looks and tastes fantastic! Rich without being sickly.

cookieuk's picture

Wow wow I made the Bailey's Cheesecake and it was amazingly fantastic all my friends thought so as well. I thought it would be quite hard too make but was well surprised.
Many thanks Sara for your great recipe.

dracula1's picture

Definitely a 5 Star recipe! I'd been wanting to make this for a while but thought it may be beyond my meagre talents as it was described as 'For The Keen Cook'.
I was asked to cook a meal for a dinner party and decided to attempt this and was so glad I did, everyone loved it!
I followed the recipe (and used the hints for using gelatine which differed to those on the pack) and couldn't believe that i could produce such an impressive dessert, in both appearance and flavour.
Will definitely be making this again (and again, and again!). The coffee layer contrasted nicely with the sweetness of the body of the cake and the crunchy shortcake base went nicely with the texture.
By the way, had no problems with obtaining quark (at Morrisons)

woolly54's picture

I made this cheesecake for New Year's Day. I found it quite easy to make. It looked and tasted absolutely amazing. I used Irish Meadow cream liqueur instead. Would recommend it to anyone.

inorman1987's picture

This was delicious. I made it for a st patrick's day family gathering. Instead of using coffee jelly i made a jelly topping out of creme de menthe. It was boozy, impressive and tasty!

valeubillus13's picture

what can I replace the quark for?

rosemary23's picture

I have made this on a number of occasions now and it has always been a great hit with everyone. I made one and took it to work and everyone really loved and keep on at me to make another. I made one and took it to my sister's when I was visiting her and she said she had had a baileys cheesecake in a resturant and this was better as you could taste the Baileys in it and the one she had in the resturant didn't taste of Bailey's at all. Since then she has made it herself for some parties she has hosted and it has always had a lot of praise from everyone. DELICIOUS!!!

hamoyen's picture

just put the mixture in the fridge THEN realised i've missed the "plus 1 tsp" galeatine!! can't risk having a runny cheesecake, so scooped out the mixture and add another 1.5tsp of "melted" galetine. mixtute gone lumpy so had to use a sieve to smooth out the mixture! my pack of gelatine wasn't even 11g, had to weight it out anyway so after did that forgotten about the 1tsp! very confusing there :( off to bed now so finger-crossed...... no nightmares pls!

scaaty's picture

Made this using coffee Baileys and it was fantastic!!! It freezes brilliantly too - I open froze what was left over in slices then wrapped in clingfilm. Have to confess I didn't wait for it to thaw completely but it was lovely semi-frozen, would make a great summer ice cream type dessert :) Will be making this again and again!

p_mulcahy's picture

This is a SERIOUSLY good recipe. Shortcake biscuit base is much better than digestive would be in this recipe and the coffee jelly top is a perfect foil for the creamy sweet cheese cake underneath. I made it again and again after first trying it - just waiting for an excuse to make it again.

Be VERY careful when spooning the coffee jelly g-e-n-t-l-y over the top of the cheesecake, or you will get a swirled effect (my husband prefered it that way but I like the austere darkness to contrast with the white cheesecake).

jhempleman's picture

Made this for a dinner party, followed the recipe to the letter who knows what went wrong it completely collapsed when it came out of the tin! The biscuit base was so hard I couldn't even cut it either. Shame made it for a dinner party and had no reserve, will not be making again as I cannot work out what went wrong - I wondered whether it was the gelatin being too warm when I mixed it with the rest of it???

nimmyt's picture

I made this to take to a dinner party and everyone loved it! Everytime i see the guests again they always ask me to make another one! Easy to make and looked excellent

staceyl10's picture

mmmm, this recipe sounds delicious!! I can't wait to try i out as all my family are big fans of Baileys!

rayanne's picture

Very simple, as long as youre confident with the gelatine. I used 3tsp of coffee in the 150ml of coffee (Im not a coffee drinker) It looked fabulous and just like the picture when done. Very happy with it and will do it again definately!


Questions (4)

Janeyinlondon's picture

I followed the recipe to the book and it still collapsed. Too sloppy! Any tips gratefully received.

goodfoodteam's picture

Hi Janeyinlondon, thanks for getting in touch and sorry to hear you did not have success with this recipe. In order to work out what went wrong please can you confirm a few details - was the full quantity of gelatine used and what type did you use? Was the double cream whipped before adding and how long was the cheesecake chilled before serving? Once we have this information hopefully we will be able to work out what happened. 

Love cake's picture

I would like to bake this cake for a cheese cake contest!
2 questions -
1. What kind of quark should I use, 3/4 fat or 1/2 fat?
2. I would like to avoid gelatin replace it with agar agar, how can I use it?
Looking forward to your help :)

goodfoodteam's picture

Hi there. Use the higher fat Quark and use powdered agar agar - you will need the same quantity as the powdered gelatine, so stick to the amounts stated in the recipe, thanks.

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