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 (68)

paulamcgy's picture

Made this for New Years Eve- tasted great and impressed everyone. I sprinkled edible bronze glitter on the top as it was new year and it looked amazing. I also used M&S west country creme fraiche and it was delicious. Will definitely make again.

samraw's picture

Really nice flavours, a lot like tiramisu in cheesecake form. My only concern is the gelatine in the 'cheesecake' bit... my gelatine turned to tiny bits of jelly when it was mixed in, in spite of following the instructions. has anyone made this without the gelatine and eggs in the middle bit? Are they completely necessary? Otherwise, it was lovely - very impressive to look at for a special occasion.

suicide_barbie's picture

I'm in the process of making this for Christmas Diner tomorrow. I've swapped the basic cheesecake recipe for a baked cheesecake as i tend to find they look a little more impressive. You can find it by copying and pasting the link underneath.

This compliments the coffee jelly a treat

mscupcake's picture

This is a great recipe, a bit more "grown-up" than the usual chocolate or fruit options. It's elegant and delicious. Last time I made it was for New Years Eve, which was timely as it's not too rich or sickly after all those goodies over Christmas. The coffee does need to be strong to contrast with the cool, creamy, rich filling, plus it's "thin", unlike cocoa. I think it's an inspired recipe.

I think it's down as for keen cooks because of the gelatine - if that doesn't work, you're scuppered. It's worth it, though!

missmilburn's picture

I've made this a few times now and I love it, so does everyone thats tasted it. It will go down a storm for christmas.
I've never made it with a coffee topping I have always replaced the coffee with coco because we dont like coffee. the bitterness of the coco goes really well with the other flavors.

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

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

ak2's picture

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

charlybarleyplum's picture

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

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?

karenspafford's picture

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

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

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

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.


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