Baileys and chocolate cheesecake
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Easy
- January 2011
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Serves 12
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Takes 45 minutes to make, plus chilling
This extravagant Baileys and chocolate cheesecake recipe is best made the day before serving. It’s the perfect dessert for a dinner party.
For more ideas with Baileys, bake our chocolate and Baileys caramel bundt cake or give this make-ahead tiramisu a go.
Nutrition: per serving
- Calories
- 648kcals
- Fat
- 57.7g (35.5g saturated)
- Protein
- 4.1g
- Carbohydrates
- 28.4g (19.3g sugar)
- Salt
- 0.8g
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Ingredients
- 100g Digestive biscuits
- 100g Hobnob biscuits
- 100g unsalted butter, plus extra for greasing
- 125g dark chocolate, broken into pieces
- 750g cream cheese
- 300ml double cream
- 100g icing sugar
- 75ml Baileys cream liqueur
- Cocoa powder to dust
Method
- 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.
- 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.
- 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.)
- Put the remaining chocolate in a bowl over a pan of barely simmering water and melt. Set aside to cool to room temperature.
- 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.
- 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.
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I made this as per the recipe and it didn’t set at all, not even overnight. Disappointed as it was for a birthday dinner.
Hello June, we’re so sorry to hear that! Can I ask what type of cream cheese you used? We would normally suggest using a full-fat cream cheese and Philadelphia would always be the preferred choice as it has stabilisers, which makes cheesecakes like this set better.
A little confused! In step 3 it says “do not chill at this stage” then in step 5 it says to take out of the fridge. Nothing in step 4 about putting it in the fridge or chilling.
I am also having difficulty locating my saved recipes
Hello! The biscuit base is made in the tin then chilled until needed, the recipe then moves on to make the filling and it gives an instruction not to chill that mixture – it’s important that people are not tempted to make ahead and chill the mixture in stages because the mixture needs to be at room temperature so that when you dollop it onto the chilled base you can swirl the chocolate through easily.
Is it possible to freeze this before decoration??
Hi Heather – do you want to freeze the cheesecake before adding the chocolate topping? This should be fine but you would still need to chill the cheesecake again once you’ve topped it with the chocolate in order for it to set. Thanks, Ellie
I love this recipe because it looks gorgeous, tastes delicious and includes two of my favourite flavours (chocolate and Baileys). A great dish for when entertaining as in the fridge waiting for the great reveal and never fails to impress