Baileys and chocolate cheesecake recipe

By delicious. team

  1. Serves 10-12
  2. Takes 45 minutes to make, plus chilling
  3. Rating

This extravagant cheesecake is best made the day before serving.

tried and tested
Baileys and chocolate cheesecake


  1. 100g digestive biscuits
  2. 100g Hobnob biscuits
  3. 100g unsalted butter, plus extra for greasing
  4. 125g dark chocolate, broken
  5. into pieces
  6. 750g cream cheese
  7. 300ml double cream
  8. 100g icing sugar
  9. 75ml Baileys cream liqueur
  10. Cocoa powder to dust


  1. 1. Put the biscuits in a plastic bag, then crush with a rolling pin. Melt the butter and 50g chocolate in a heatproof bowl over a pan of barely simmering water (don’t allow the water to touch the bowl), then stir in the crushed biscuits.
  2. 2. Grease the base of a 23cm spring-form cake tin, with the side ring unclasped. Line the base with baking paper, allowing the paper to hang outside the edge of the base. Fasten the clasp of the tin so that the paper hangs outside the clipped base (you will need this for leverage later on) and grease the sides liberally. Press the biscuit crumbs into the base and chill until needed.
  3. 3. Put the cream cheese in a bowl and beat with a spatula. In a clean bowl, lightly whip the cream with the icing sugar, then add to the softened cream cheese, beating until smooth. Add the Baileys and stir well. (Don’t chill at this point.)
  4. 4. Put the remaining chocolate in a bowl over a pan of barely simmering water and melt. Set aside to cool to room temperature.
  5. 5. Remove the base from the fridge. Dollop the cheesecake mixture on top and smooth with a palette knife. Drizzle over the melted chocolate, swirling it with a skewer.
  6. 6. Chill for at least 2 hours. To serve, release the cheesecake by running a hot knife around the inside of the tin before unclipping, then use the paper to lift the cake out of the tin and slide onto a serving plate. Peel off the paper and dust with cocoa powder.

Nutritional info

Per serving (based on 12): 648kcals, 57.7g fat (35.5g saturated), 4.1g protein, 28.4g carbs, 19.3g sugar, 0.8g salt


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September 26

Have made this on several occasions, and always been a success. Looks impressive, tastes fabulous and a doddle to make. It also works (although doesn't set quite as well) with low/reduced fat alternatives to reduce the naughtiness.


July 30

There is no gelatine listed in the ingredients that is why it doesn't set 2-3 gelatine leaves or around 1 tbs powdered gelatine melted in a little warm water and added to the cream cheese should help


March 5

I have made this cheesecake twice now and both times it didnt set properly or took at least two days in the fridge to do so, I have never had a problem with a delicious. recipe before and have always enjoyed trying new things from the magazine, but this one was a let down im afraid to say... it still tasted delicious regardless though!!


October 7

I made this a while ago - it tastes amazing. Great recipe. Well balanced tastes.


April 12

This looks yummy! Does anyone know if it freezes well? (I don't think 4 of us will able to eat it all in one sitting!)

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