Baileys cheesecake

Baileys cheesecake

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

Difficulty and servings

For the keen cook

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 10 mins

Plus chilling

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.
Try

Know-how - Gelatine

Many cooks avoid using gelatine, but it's easy when you know how. I tend not to sprinkle powdered gelatine into hot water as it can go lumpy. The trick is to add it to cold liquid, leave it to soak until spongy and then stand the bowl in a frying pan of simmering water until the gelatine becomes clear.

Per serving (8)

622 kcalories, protein 12g, carbohydrate 44g, fat 44 g, saturated fat 24g, fibre 0g, sugar 33g, salt 0.57 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo qween of tarts

    04 April 2008

    qween of tarts rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Mo

    06 May 2008

    Mo commented on this recipe

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

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  • Binder photo Karensrecipe

    07 May 2008

    Karensrecipe commented on this recipe

    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!

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  • Binder photo Von

    22 May 2008

    Von rated and commented on this recipe

    3 stars

    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.

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  • Binder photo FAYE AND SEB

    05 June 2008

    FAYE AND SEB rated this recipe

    4 stars

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  • Binder photo hug5901

    24 June 2008

    hug5901 commented on this recipe

    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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  • Binder photo Roz

    22 July 2008

    Roz commented on this recipe

    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

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  • Binder photo Giddygoose

    23 July 2008

    Giddygoose commented on this recipe

    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!!

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  • Binder photo dogsdinner

    31 July 2008

    dogsdinner commented on this recipe

    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!

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  • Binder photo Degenerate

    08 August 2008

    Degenerate rated and commented on this recipe

    5 stars

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

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  • Binder photo jane

    15 August 2008

    jane commented on this recipe

    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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  • Binder photo F1madxxx

    01 September 2008

    F1madxxx rated and commented on this recipe

    5 stars

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

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  • Binder photo Laura Jane

    24 November 2008

    Laura Jane commented on this recipe

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

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  • Binder photo JoFo

    01 December 2008

    JoFo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Hilary

    10 December 2008

    Hilary commented on this recipe

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

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  • Binder photo pshopper

    18 February 2009

    pshopper commented on this recipe

    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.

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  • Binder photo Sarah

    22 February 2009

    Sarah rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Karen

    24 February 2009

    Karen rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Welmade

    14 March 2009

    Welmade commented on this recipe

    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

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  • Binder photo kate

    27 March 2009

    kate rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

For the keen cook

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 10 mins

Plus chilling

Sophisticated and special

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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Per serving (8)

622 kcalories, protein 12g, carbohydrate 44g, fat 44 g, saturated fat 24g, fibre 0g, sugar 33g, salt 0.57 g

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