Baileys cheesecake

Baileys cheesecake

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(42 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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20th Jun, 2015
Great recipe, delicious cheesecake! To the people that this recipe didn't work - I'm sorry to inform you but you did something wrong. I made nice, mousse like consistency but firm cheesecake. And make sure to make VERY strong coffee for topping
8th Mar, 2015
Make this cheesecake 10 days before it was needed and froze it, which worked perfectly. I followed the recipe and it set fine. Although the consistency was moussy it held its shape when cut. Was a little unsure if the coffee topping would taste ok but the slightly bitter flavour of the strong coffee worked really well with the creamy Baileys and made it look pretty special too. Would recommend.
11th Feb, 2015
Although I'm not used to bake a cheesecake, I decided to try this one out (had a bottle of Baileys in the house). It turned out absolutely delicious. As strong coffee, I added two Dolce Gusto Barista espressos. It's a bit of work this one, but I'm definitely making it again.
20th Jan, 2015
tried this recipe and like some of the comments i forgot to put the extra gelatine in the mixture so unfortunately it was a little sloppy otherwise it would have been lovely, at least i will know for next time when i bake it, only other thing is does anyone know what else i could use instead of Baileys as it does seem very strong anything apart from alchohole would be good.
Susan Thomas Jones
29th Nov, 2014
My husband is a big cheesecake fan and makes many variations, they are always well received. However he has tried this one three times now and it has never set completely following this recipe. The recipe itself is a bit odd as it uses whole eggs, not just whipped whites and the alcohol content is quite high, which makes a sloppy, thick mixture. Also that extra bit of gelatine is very easy to miss (although he didn't). An expensive mistake that we wont be making again.
16th Aug, 2014
Oh dear, just keeping fingers crossed. Followed recipe.found cheesecake had leaked overnight in fridge. Just added coffee, was cold and clear and mix has turned scummy not jet back. Leaked all way back to fridge! It now has one chance, may need to sprinkle something over top when cold. It will definately not look like pic. Only recipe from site to fail me.
23rd Mar, 2014
Delicious! A bit fiddly but worth it. Firstly, I wasn't sure how "thick" the egg and sugar mix should be and ended up throwing the first lot away. 2nd attempt was the same (ribboned from the spoon, not what i would call thick), so just went with it and it turned out fine. The gelatine I added while it was still quite hot, which again worked well. For those who have mentioned that "extra teaspoon" - this is for the jelly. Here again, the first attempt had to be thrown as I did not wait long enough for the coffee to cool before adding the gelatine. Got there in the end and it looks and tastes fantastic! Rich without being sickly.
cookieuk's picture
15th Oct, 2013
Wow wow I made the Bailey's Cheesecake and it was amazingly fantastic all my friends thought so as well. I thought it would be quite hard too make but was well surprised. Many thanks Sara for your great recipe. cookie_uk
5th Feb, 2013
Definitely a 5 Star recipe! I'd been wanting to make this for a while but thought it may be beyond my meagre talents as it was described as 'For The Keen Cook'. I was asked to cook a meal for a dinner party and decided to attempt this and was so glad I did, everyone loved it! I followed the recipe (and used the hints for using gelatine which differed to those on the pack) and couldn't believe that i could produce such an impressive dessert, in both appearance and flavour. Will definitely be making this again (and again, and again!). The coffee layer contrasted nicely with the sweetness of the body of the cake and the crunchy shortcake base went nicely with the texture. By the way, had no problems with obtaining quark (at Morrisons)
2nd Jan, 2013
I made this cheesecake for New Year's Day. I found it quite easy to make. It looked and tasted absolutely amazing. I used Irish Meadow cream liqueur instead. Would recommend it to anyone.


28th Apr, 2015
I followed the recipe to the book and it still collapsed. Too sloppy! Any tips gratefully received.
goodfoodteam's picture
12th May, 2015
Hi Janeyinlondon, thanks for getting in touch and sorry to hear you did not have success with this recipe. In order to work out what went wrong please can you confirm a few details - was the full quantity of gelatine used and what type did you use? Was the double cream whipped before adding and how long was the cheesecake chilled before serving? Once we have this information hopefully we will be able to work out what happened. 
Love cake
8th Apr, 2014
Hi, I would like to bake this cake for a cheese cake contest! 2 questions - 1. What kind of quark should I use, 3/4 fat or 1/2 fat? 2. I would like to avoid gelatin replace it with agar agar, how can I use it? Looking forward to your help :)
goodfoodteam's picture
28th Apr, 2014
Hi there. Use the higher fat Quark and use powdered agar agar - you will need the same quantity as the powdered gelatine, so stick to the amounts stated in the recipe, thanks.
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