Baileys cheesecake

Baileys cheesecake

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(34 ratings)

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Cooking time

Prep: 50 mins Cook: 10 mins Plus chilling

Skill level

For the keen cook

Servings

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 info

Nutrition per serving (8)

kcalories
622
protein
12g
carbs
44g
fat
44g
saturates
24g
fibre
0g
sugar
33g
salt
0.57g

Ingredients

  • 11g pack powdered gelatine, plus 1 tsp
  • 175g shortcake biscuits, crushed to crumbs
  • 85g butter, melted
  • 250g tub Quark
  • 250g tub mascarpone
  • 150ml Baileys cream liqueur
  • 142ml pot double cream, lightly whipped
  • 2 eggs
  • 140g caster sugar

For the coffee jelly

  • 1 heaped tsp powdered gelatine
  • 150ml strong black coffee
  • 2 tbsp caster sugar, to sweeten the coffee

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Method

  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.

Recipe from Good Food magazine, January 2008

Comments, questions and tips

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Comments

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Annie M's picture

Thinking about making this at Christmas as family enjoy Baileys.
Just wondering whether to make the strong filter coffee or to use a strong instant. Can anyone advise please?

cookieuk's picture

Hi there Annie M I made my coffee jelly using fresh coffee it was brilliant

Jan uk

florence100's picture
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Looked and tasted absolutely fabulous! Will be making this again for a special occasion.

ak2's picture
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Delicious, nice and easy as long as you start it early in the day. Coffee layer makes it look great

charlybarleyplum's picture
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After the reviews I thought this would be really special and was left unimpressed. The main complaint really was the texture, although as I substituted leaf gelatine for power (following the clearly inaccurate recommendations on the back of the pack) would say I used too much and this could be tweaked on a second run. However the taste was not as good as I had hoped either. Made it at the same time as the Tia Maria cheesecake also found on this site and next to that this just didn't compare! (I highly recommend the tia maria cake - could substitute baileys and experiment with mascarpone and shortcake base if that appeals - I know I will be!)

katemorris91's picture
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I found this recipe very easy to make and tastes very nice.
i foung that using gelatine leaves worked just as well as the powder.
ive recomended this to many friends.

melwade's picture

Does the gelatine have to be cooled before it is added to the mixture,or is it OK to do it while it is still hot?
Thanks

karenspafford's picture
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I have made this recipe many times with no problems whatsoever. It is a stunning dessert which recieves numerous compliments every time!!!! Whenever entertaining i am always asked if i am serving it!!

sarahstar's picture
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I made this without the jelly bit on the top and didnt think it tasted very much of baileys... So on the 2nd attempt we added more Baileys but it was still quite difficult to taste it... It was still very nice thought!

pshopper's picture

My cheesecake flopped soon after releasing it from the tin. I re-read the ing. and had missed the plus 1 tspn, so I guess that made the difference between a flop and a not !!! Oh well I will give it another go, although my guests all said it tasted fabulous.

hilarymoore's picture

I would like to make this Bailey's Cheesecake in advance for Christmas. Could it be frozen successfully?

bevan1's picture
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Made this with leaf gelatine rather than powdered (it was the only packet in the shop!), and a smaller base cake tin than recommended (I don't have a 20cm one...) However, despite having a bit of the cream mixture left over (my husband and I had it as a separate pudding), it looked absolutely fantastic! (collapsed a little when I took it out of the tin, but I didn't use a warm tea towel, so I think that might have been it).
Tasted brilliant - just the right strength of alchohol with the cream - a big winner with my parents, and light enough to be perfect for after big Sunday lunch.

megamuncher's picture

Really nice. Increased the ingredients for biscuit base to 1.5 to give an extra crunch (never mind the extra calories!)

f1madxxx's picture
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Made this for a dinner party with friends, looked very impressive and tasted amazing......

cookietin's picture

have a great baileys recipe . will put it on here soon, it is much easier and is fantastic with delia`s butterscoth sauce.

degenerate's picture
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Great recipe, I made this cheesecake last week and took it to a bbq on the Saturday, everyone loved it wanted more.

mrspastry's picture

I used low fat cream cheese in place of quark. This pud has given rise to so many compliments that I'm still preening myself. It wasn't as difficult as I'd expected, and even came out looking like the photo, which is always encouraging. Turning a cheesecake out onto a plate is sometimes tricky, and I usualy end up wearing the tin, but this one wasn't too bad. Delish!

goldenegg's picture

Had a disaster with this. Made it for a special dinner party as it looked spectacular in the photo. Must have done something wrong with the gelatine (first time I have used it) - removed it from the tin and it totally collapsed. Ended up having tinned mandarins instead - shame!!

roz13_1's picture

I made this without the jelly topping as my sister dislikes coffee and it was still delicious, by far the best cheesecake i've ever made, i love the shortbread base as opposed to the usual digestives! Trying to work out how i could adapt this recipe for a chocolate cheesecake so any ideas would be greatly appreciated

hug5901's picture

I have just made it but I had a little problem. I left the gelatin in the bowl over simmer hot water until it comes clear liquid as it said on the recipe but I did not stir in the gelatin immediately when it comes clear liquid because it was a little bit hot and I was afraid of it could ruin the cheese mixture so I left it cool a little bit then I stir in then I had a lumpy texture. I had to pour the mixture through the sieve to correct the mixture. Is there anyone could give me some advice when I should stir in the gelatin to the cream mixture. Thanks.

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