Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

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(11 ratings)

Prep: 25 mins Cook: 5 mins Plus freezing

Easy

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

  • Freezable

Nutrition: per serving

  • kcal845
  • fat62g
  • saturates34g
  • carbs63g
  • sugars34g
  • fibre1g
  • protein8g
  • salt1.41g
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Ingredients

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

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

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

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.

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Comments, questions and tips

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bobski_wib
13th Mar, 2017
3.8
I made this at the weekend for a dinner party and it was very well received. It took about one hour to defrost. However, for a 20 cm tin I would suggest halving the quantity of ingredients. I ended up giving half the biscuits to the chickens and made a nice big pot of ice cream with the left over filling. I will definitely make this again but will probably use Tia Maria instead of coffee.
SASBEE
24th May, 2014
2.55
I made this and had similar results to others. The base was too thick and after 2 hours out of the freezer it was still frozen. The ice cream was full of crystals. A big disappointment and a little embarrassing at the dinner party I was hosting. Also if not making it for a large party, you could easily halve the recipe and end up with a more regular sized cheesecake
nickfeath
4th Jan, 2014
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
14th Sep, 2013
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
pikolet
29th Jan, 2013
3.05
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
10th Dec, 2012
I made this today and my concern is that my mixture was liquid. I followed the recipe very carefully. Will my cheesecake freeze?
jackiefeak
20th Apr, 2014
Did it freeze? Thinking of making it myself, wondering how it turned out.
gillianwaterhouse
10th Dec, 2012
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
11th Aug, 2013
3.05
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
26th Oct, 2011
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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hells_bells21
24th Jun, 2013
Could I make this with something else other than Baileys? Maybe Tia Maria?
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