Baked Baileys Cheesecake

As I wrote this baked Baileys cheesecake recipe, it was twelfth day of Christmas and I was going to a girls’ night (yay). I’d promised to take a pudding, and thought that this cheesecake – with just a nod, a final farewell, to Christmas, in the form of the Bailey’s – would be perfect.

This one’s great for getting ahead, too, as it’s ideal to make the day before, then refrigerate overnight. It’s also good for using up any leftover Baileys, once the festive season is over. A simple recipe, this doesn’t involve making a Baileys chocolate ganache. Just make the base, chill, make the filling and bake. Time wise, it doesn’t take too long at all to create this impressive dessert.

Why a baked rather than a no bake Baileys cheesecake recipe? Because the former method ensures that it sets properly, despite the addition of the extra liquid. This is an easy dessert recipe, with no need for a water bath or anything like that. I used digestives and dark chocolate rather than Oreo cookies. Some recipes for a Baileys cheesecake with Oreo base include an Oreo crust, but I wanted to avoid it being overly sweet. This is the best Baileys cheesecake recipe for me, and is strictly only for grown-ups.

This baked Bailey’s Irish Cream Cheesecake serves about 8

Baked Baileys Cheesecake ingredients

Biscuit base

• Digestive biscuits, 200g, crushed
• Dark chocolate, 100g, melted
• Butter, 50g, melted (plus a little for greasing)

Filling

• Full fat cream cheese, 600g
• Double cream, 150ml
• Caster sugar, 75g
• Soft light brown sugar, 75g
• Plain flour, 2 tbsp
• Baileys Irish Cream, 90ml
• Eggs, 3
• Vanilla extract, 1 tsp

Equipment

• Springform cake pan
• Food processor
• Rolling pin
• Mixing bowl
• Whisk

How to make this easy Baileys Cheesecake recipe

• Grease a 23cm springform pan with butter. (This is easier if the butter is at room temperature before you begin.)
• Process the biscuits into fine crumbs, then mix the crushed biscuits, melted dark chocolate and melted butter, stirring well. Tip into the prepared tin. Press the crumbs down firmly and in a nice, even layer – I use the end of a rolling pin for this.
• Chill the biscuit base in the fridge while you prepare the cheesecake filling.
• Whisk together the soft cheese, cream, sugars and flour until blended. Add the Bailey’s, eggs and vanilla and whisk again until smooth.
• Pour the mixture over the base, trying to achieve a smooth, even finish.
• Bake, at 160 degrees fan, for around 35-40 minutes, until turning golden. There may still be a hint of wobble, but this will set as the cheesecake cools down.
• Turn off the oven, open the door and leave the cheesecake to cool, in the oven with the door open – this should prevent cracking.
• Chill for a few hours, or overnight, before serving.

Serve this Baked Baileys Chocolate Cheesecake as it is, or with vanilla ice cream, pouring or whipped cream. Plus, if you like, a shot of Baileys…

Related recipes:

• Raspberry baked cheesecake recipe
• Chocolate orange cheesecake
• Salted caramel cheesecake
• Oreo cheesecake
• Twix cheesecake

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