Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 5 mins Plus freezing

Skill level

Easy

Servings

Serves 10

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!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
845
protein
8g
carbs
63g
fat
62g
saturates
34g
fibre
1g
sugar
34g
salt
1.41g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, July 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
nickjo's picture

This cheesecake tasted really good, but where oh where did the timing of 'take out of the freezer 20 minutes before serving' come from! No way, after 2 hours and 10 minutes we could just about slice it, suggest take out 2 hours 30 minutes before serving is far more realistic. As for the base, far too thick perhaps 375g/400g of digestive biscuits is closer to the mark. Did John Torode actually make this using his recipe?

rachel4500's picture

Hmm made a nice cheesecake but it did NOT freeze in 3 hours despite following the recipe exactly. Luckily I hadn't made this for a big event as such but was trialing it. The cheesecake itself tastes nice though.

pikolet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This sounded very good but the result was a bit disappointing. The base was rock solid and the cream mixture although very tasty was full of ice crystals.

gillianwaterhouse's picture

I made this today and my concern is that my mixture was liquid. I followed the recipe very carefully. Will my cheesecake freeze?

gillianwaterhouse's picture

I made this today and found that my mixture was liquiid- not sure why as followed the recipe. Was Biley's 7fl ounces too much?. Please has anyone else had this problem. My cheescake is in the freezer so not sure if it will freeze? Please help.

sashbynoe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 half a tub of ice cream.

hannah310879's picture

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

consarsus12's picture

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.

janecarwood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

vaneesa's picture

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

jo51dfo's picture

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

susancarrie's picture

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

susancarrie's picture

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.

clairehh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

tayl0005's picture

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.

robbieboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jackiemorten's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sergis99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sergis99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

xblashingdam's picture

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

Pages

Questions

Tips