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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katemorris91's picture
27th Mar, 2009
I found this recipe very easy to make and tastes very nice. i foung that using gelatine leaves worked just as well as the powder. ive recomended this to many friends.
14th Mar, 2009
Does the gelatine have to be cooled before it is added to the mixture,or is it OK to do it while it is still hot? Thanks
24th Feb, 2009
I have made this recipe many times with no problems whatsoever. It is a stunning dessert which recieves numerous compliments every time!!!! Whenever entertaining i am always asked if i am serving it!!
22nd Feb, 2009
I made this without the jelly bit on the top and didnt think it tasted very much of baileys... So on the 2nd attempt we added more Baileys but it was still quite difficult to taste it... It was still very nice thought!
18th Feb, 2009
My cheesecake flopped soon after releasing it from the tin. I re-read the ing. and had missed the plus 1 tspn, so I guess that made the difference between a flop and a not !!! Oh well I will give it another go, although my guests all said it tasted fabulous.
10th Dec, 2008
I would like to make this Bailey's Cheesecake in advance for Christmas. Could it be frozen successfully?
1st Dec, 2008
Made this with leaf gelatine rather than powdered (it was the only packet in the shop!), and a smaller base cake tin than recommended (I don't have a 20cm one...) However, despite having a bit of the cream mixture left over (my husband and I had it as a separate pudding), it looked absolutely fantastic! (collapsed a little when I took it out of the tin, but I didn't use a warm tea towel, so I think that might have been it). Tasted brilliant - just the right strength of alchohol with the cream - a big winner with my parents, and light enough to be perfect for after big Sunday lunch.
24th Nov, 2008
Really nice. Increased the ingredients for biscuit base to 1.5 to give an extra crunch (never mind the extra calories!)
1st Sep, 2008
Made this for a dinner party with friends, looked very impressive and tasted amazing......
15th Aug, 2008
have a great baileys recipe . will put it on here soon, it is much easier and is fantastic with delia`s butterscoth sauce.


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