Baileys cheesecake

Baileys cheesecake

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(39 ratings)

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 eggs



    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, questions and tips

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21st Nov, 2012
This was delicious. I made it for a st patrick's day family gathering. Instead of using coffee jelly i made a jelly topping out of creme de menthe. It was boozy, impressive and tasty!
19th Sep, 2012
what can I replace the quark for?
rosemary23's picture
22nd Apr, 2012
I have made this on a number of occasions now and it has always been a great hit with everyone. I made one and took it to work and everyone really loved and keep on at me to make another. I made one and took it to my sister's when I was visiting her and she said she had had a baileys cheesecake in a resturant and this was better as you could taste the Baileys in it and the one she had in the resturant didn't taste of Bailey's at all. Since then she has made it herself for some parties she has hosted and it has always had a lot of praise from everyone. DELICIOUS!!!
22nd Apr, 2012
just put the mixture in the fridge THEN realised i've missed the "plus 1 tsp" galeatine!! can't risk having a runny cheesecake, so scooped out the mixture and add another 1.5tsp of "melted" galetine. mixtute gone lumpy so had to use a sieve to smooth out the mixture! my pack of gelatine wasn't even 11g, had to weight it out anyway so after did that forgotten about the 1tsp! very confusing there :( off to bed now so finger-crossed...... no nightmares pls!
10th Apr, 2012
Made this using coffee Baileys and it was fantastic!!! It freezes brilliantly too - I open froze what was left over in slices then wrapped in clingfilm. Have to confess I didn't wait for it to thaw completely but it was lovely semi-frozen, would make a great summer ice cream type dessert :) Will be making this again and again!
3rd Apr, 2012
This is a SERIOUSLY good recipe. Shortcake biscuit base is much better than digestive would be in this recipe and the coffee jelly top is a perfect foil for the creamy sweet cheese cake underneath. I made it again and again after first trying it - just waiting for an excuse to make it again. Be VERY careful when spooning the coffee jelly g-e-n-t-l-y over the top of the cheesecake, or you will get a swirled effect (my husband prefered it that way but I like the austere darkness to contrast with the white cheesecake).
26th Feb, 2012
Made this for a dinner party, followed the recipe to the letter who knows what went wrong it completely collapsed when it came out of the tin! The biscuit base was so hard I couldn't even cut it either. Shame made it for a dinner party and had no reserve, will not be making again as I cannot work out what went wrong - I wondered whether it was the gelatin being too warm when I mixed it with the rest of it???
16th Feb, 2012
I made this to take to a dinner party and everyone loved it! Everytime i see the guests again they always ask me to make another one! Easy to make and looked excellent
18th Jan, 2012
mmmm, this recipe sounds delicious!! I can't wait to try i out as all my family are big fans of Baileys!
11th Jan, 2012
Very simple, as long as youre confident with the gelatine. I used 3tsp of coffee in the 150ml of coffee (Im not a coffee drinker) It looked fabulous and just like the picture when done. Very happy with it and will do it again definately!


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