Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 5 mins

Plus freezing
Freezable

Method

  1. Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
  2. Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
  3. Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
  4. Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

Per serving

845 kcalories, protein 8g, carbohydrate 63g, fat 62 g, saturated fat 34g, fibre 1g, sugar 34g, salt 1.41 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • Binder photo Lynne Ash

    02 July 2010

    Lynne Ash rated and commented on this recipe

    4 stars

    This cheesecake was absolutely delicious, the only problem I had was the base, even though i took it out of the freezer 20mins before serving as recommended, it was rock hard and didnt even soften if left for longer, so would do less of it in future, but still enjoyed it

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  • Binder photo Young.Cook.Sophie

    05 July 2010

    Young.Cook.Sophie commented on this recipe

    Mmmm looks lush.

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  • Binder photo XBL ASHINGDAM

    05 July 2010

    XBL ASHINGDAM commented on this recipe

    you shouldn't freeze the base just refrigerate it for 20 mins therefore the butter does not freeze because when frozen butter can take up to an hour to soften

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  • Binder photo AntonDG

    05 July 2010

    AntonDG rated this recipe

    5 stars

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  • Binder photo ...Goanna...

    08 July 2010

    ...Goanna... commented on this recipe

    Can I keep this in the refrigerator instead of in the freezer?? I dont really like the ice-cream-like cheesecake.

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  • Binder photo ...Goanna...

    08 July 2010

    ...Goanna... rated and commented on this recipe

    3 stars

    Did really like it.. It had too much of the baileys flavour...

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  • Binder photo Jackie

    19 July 2010

    Jackie rated and commented on this recipe

    4 stars

    I made this as a treat for my friend and it was lovely. I left it out of the freezer for about 30 mins. I will make it again but increase the amount of Baileys.

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  • Binder photo Lingdada

    22 July 2010

    Lingdada rated and commented on this recipe

    5 stars

    Haven't attempted to bake it yet,but have tried to eat photo!

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  • Binder photo Carol

    09 August 2010

    Carol commented on this recipe

    Haven't made this yet but am going to do so for my 60th birthday party, it will go down a storm. Thank you and keep the recipes coming.

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  • Binder photo Claire

    19 September 2010

    Claire rated and commented on this recipe

    5 stars

    Very very good indeed, the only trouble is that everyone else thought so too, so I had to share it...

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  • Binder photo SusanB

    06 December 2010

    SusanB commented on this recipe

    Going to make this for New Years Eve dinner - and will try a lot fat butter sustitute which, hopefully, will not go as hard as butter when frozen and soften quicker. Apart from that can't 'till New Year's Eve.

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  • Binder photo SusanB

    06 December 2010

    SusanB commented on this recipe

    Can't spell - meant low fat butter substitute, like Clover or Lurpak. Sampled too much Baileys I think.

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  • Binder photo josie

    09 January 2011

    josie commented on this recipe

    this is fab, it's tastes amazing and looks great

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  • Binder photo Vaneesa

    28 July 2011

    Vaneesa commented on this recipe

    Im a non-alcoholic. What can I use as a substitute??

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  • Binder photo jane carwood

    22 August 2011

    jane carwood rated and commented on this recipe

    5 stars

    Very easy pudding to make, did'nt use real butter so was easy enough to slice after taking out of freeezer for 10 mins. Tasted lovely and went down really well with guests. You only need a small slice as is very rich so one cheesecake will go a long way.

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  • Binder photo nelliedee

    01 October 2011

    nelliedee commented on this recipe

    Think I must have made a mistake somewhere with this recipe, is 200ml of Baileys correct - just turned the mixture to liquid. I have put it in the freezer and it now just has the texture of ice cream so not sure what will happen when I take it out 20 minutes before I serve it.

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  • Binder photo HannahMaddock

    26 October 2011

    HannahMaddock commented on this recipe

    I am not a fan of coffee at all, in fact the smell of it makes me sick. Did anyone make this cake without the coffee injection? Do you think it would really alter the cheesecake if I just left it out? Thanks x

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  • Binder photo sashbynoe

    26 March 2012

    sashbynoe rated and commented on this recipe

    3 stars

    I really liked the idea of this, but the end result was a little dissapointing. My guests loved it, but did admit it just tasted like baileys ice cream with biscuits. Next time I will leave out the cream add another 250g cheese and mix only have a tub of ice cream.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 5 mins

Plus freezing
Freezable

Ingredients

  • 250g unsalted butter
  • 2 x 250g packs digestive biscuits
  • dark or milk chocolate , grated

FOR THE FILLING

  • 500g soft cheese
  • 200ml double cream
  • 100g caster sugar
  • 500g tub vanilla ice cream , softened
  • 200ml Baileys
  • 50ml shot espresso , or strong coffee, cooled
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Per serving

845 kcalories, protein 8g, carbohydrate 63g, fat 62 g, saturated fat 34g, fibre 1g, sugar 34g, salt 1.41 g

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