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)

degenerate's picture

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.

vonnie's picture

I don't know what went wrong, but the cheesecake didn't set even though I followed the instructions to the letter. It tasted lovely but was more of a Baileys cream. Very frustrating.

karensrecipes's picture

One of the best puddings ever. I changed the base to a mixture of Ginger nuts crushed with Pecan nuts and Rasins soaked for about 1 hour in brandy. Wonderful!

nannygosh's picture

Superb cheesecake. Great hit with the family, will be doing it again.

easteregg's picture

I made this for a new years party and everyone loved it.I decided i would make it again for my mums birthday I thought i had saved the recipe but must have thrown it away. so was really plesed when i found it on this site.

chirpy9645's picture

I tried this but it flopped when I took it out of the tin. Had trouble with the gelatine. It formed a crust and I seived it, where did I go wrong?

debbieann's picture

Iam making this again for mothers day as on new years day it was such a big hit with my Mum( AND EVERYONE ELSE!) I used the home made baileys featured in the Dec 08 issue. Fantastic!!! Have also recommended to friends too!!

liljohno's picture

I made this as an alternative to christmas pudding, it went down very well! Although you won't think it will be a light cheesecake after reading the recipe, it is. A lovely recipe and not that difficult to make.

detomlins's picture

Absolutely magnificent. Friends who we had for dinner said that it was the best looking and best tasting dessert they had experience. Sounds complicated but the topping is magnificent -just like marble

ltaylor2's picture

Absolutely delicious! Made it for Christmas entertaining, it lasted three days. 1st night. Buffet party for family. 2nd night. Dinner party for more family. 3rd night. Drinks/buffet party for friends. Went down really well with everyone, lots of people asked for recipe. Goes a long way, very rich so small portions are adequate. Served it with single cream but this wasn't really necessary. Looks very impressive. Not difficult to make either so slightly dispute your recommendation 'For the Keen Cook'. Anyone could do it provided you have a handwhisk.

elainepamela's picture

Made this for guests on New Years day - it went down a storm. They thought it looked so professional that I had bought it. The taste is sublime and it will become a special occasion favourite.I could not find quark either so used M & S West Country half fat creme fraiche. Incidentally it is easy to make your own quark,it is just hung yogurt, we used to make our own years ago when we could only get quark in Germany.

maggie2008's picture

Just read the other comments and thought I would add that I could not find Quark (I seldom can!!) so I used low fat cream cheese instead and this worked perfectly well.

maggie2008's picture

I made this as an alternative dessert for Christmas lunch. I found it very easy to make and it looked spectacular. I have had several requests for the recipe so will refer people to this site. It will definitely be added to my Christmas dessert 'specials' list!

nettydaisy's picture

Made this for the family and they all loved it. I found it very easy to make.

lisafry743's picture

After reading all the reviews I expected this cheesecake to taste delicious, and it is nice but not amazing. I used espresso to make the jelly and it was incredibly strong, so would use slightly weaker coffee if making again. Without the jelly the cheesecake didn't have that much flavour. Also found the consistency of the cheesecake a bit jelly like rather than cheesecakey if that makes sense!

sharoni's picture

Thanks for the feedback its much appreciated :) I wasnt sure if Quark was a brand name as Philadelphia is cheers!!!!!!

think I will go with the low fat cream cheese option


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