This Baileys Cheesecake recipe features all of my favourite food groups: butter, sugar, chocolate and alcohol. Great for bringing to dinner parties, this dessert is not overly sweet and has that delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence. You could make these as individual mini-cheesecakes using a cupcake tin.

Recipe adapted from “Legless: desserts to get you in the spirit”

 You will need: a 23cm (9 in) springform cake tin for a full-sized cheesecake, OR
a 12-hole muffin tray if you’re making mini cheesecakes

Baileys Cheesecake

Baileys Cheesecake
Cake Mistress Print Recipe
Print Recipe
This Baileys Cheesecake recipe features all of my favourite food groups: butter, sugar, chocolate and alcohol. Great for bringing to dinner parties, this dessert is not overly sweet and has that delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence. You could also make these as individual mini-cheesecakes using a muffin tin.
Servings: people at least
Units:

Ingredients

Instructions

  1. Prepare the cheesecake crust: in a large bowl stir together the melted butter and the crushed biscuits. Press the mixture down firmly across the whole base of the springform tin. Place the crust in the fridge to set.
  2. Fill a cup with 125ml of boiling water. Sprinkle the gelatin powder on top. Stir continuously until the gelatin has dissolved. Set aside to cool.
  3. Place the caster sugar, lemon juice and cubes of soft cream cheese into the bowl of a mixer. Beat on medium speed until the sugar has dissolved. Beat in the cooled gelatin mix, cream, Baileys, and half of the chocolate flakes.
  4. Remove the crust from the fridge. Pour the filling over the crust. Place back into the fridge until fully set.

Baking Tips

  • If you're making mini cheesecakes, use a 12-hole muffin tin. But make sure you use patty cases so you can easily remove the cheesecakes!
  • If you don’t have Baileys you can substitute other liqueurs like Frangelico.
  • Store leftover cheesecake covered in the fridge. Eat within 24 hours.
COOKBOOK AVAILABLE ONLINE AT:

TheBookDepository.co.uk Legless: Desserts to Get You in the Spirit (free worldwide shipping)

Amazon.co.uk Legless: Desserts to Get You in the Spirit 

Fishpond.com.au Legless: Desserts to Get You in the Spirit (free AU and NZ shipping)

19 Comments

  1. Hannah

    Happy birthday!! What an amazing, amazing year you (and your blog) have had. I love the idea of the coffee frangelico cheesecake. And making them in mini versions always earns bonus points in my mind :)

  2. Somebodyfabulous

    I have stumbled across your blog today and I love everything about it – the food, the photos the visual style – it is all fantastic.
    I look forward to trying out your recipes and I thank you for sharing.
    And Happy 1st Birthday!!!

  3. Anonymous

    Happy first birthday! I am sure many many more to come lovely :)

  4. mademoiselle délicieuse

    Nawww, happy birthday! And here’s to many more cake adventures in the year to come =D

  5. Themadhausfrau

    Happy Birthday! I love your legles cheesecakes. Sooo much better than feetless macaons. LOL Looking forward to reading this year’s posts!

  6. Allan

    happy anniversary!!! =) mmmm your cakes make me drool

  7. Anne Lee

    Congratulations on your success for the 1st year and Happy Birthday. I wish you Many Many more successful years to come.
    May I ask you please, for the recipe with Baileys, does it mean that the Baileys will replace the cream which is in the main recipe? Hope to hear from you and Thank You in advance.

  8. Anonymous

    Hi Anne,
    Thanks for your congratulations! With the cheesecake, the main recipe including the cream is the structure, then you add the flavourings: Baileys or Frangelico and coffee, and the chocolate bar. Hope it’s delicious for you too!
    Cheers,
    The Cake Mistress

  9. Kara@butterheartssugar

    Happy first blog birthday! What a yummy looking cheesecake, I’d love to try it with a mix of tia maria and frangelico. I hope your next year is as exciting as your first, I look forward to hearing about the wedding cake.

  10. Mei Leong

    Happy first blog birthday! What an amazing year and I’m sure this year will be even sweeter than the first. :)

  11. Jennifer

    Happy 1st birthday Emma! It’s been a wonderful journey.

    I have the Legless cookbook too! A wonderful friend gave it to me last Christmas. I love the mini cheesecake idea. So cute!

  12. Jennifer

    Happy 1st birthday Emma! It’s been a wonderful journey.

    I have the Legless cookbook too! A wonderful friend gave it to me last Christmas. I love the mini cheesecake idea. So cute!

  13. Celeste

    Happy Birthday!!! 2010 sure looked like a pretty darn good year, and I’m so eager to see what the next year has installed for it. =)

  14. msihua

    Congratulations!! It’s been an amazing year for you and I’ve loved all your wonderful cake recipes! Can’t wait for your 2011 entries :)

  15. Iron Chef Shellie

    Happy 1 year Emma!! Been great meeting you last week, can’t wait to see what we eat this year :) x

  16. Angela_m

    Hi,
    Firstly, I love your blog…it is simply gorgeous.
    Secondly, in regards to the gelatine component…is that an American tablespoon, which is equivalent to 3 teaspoons, or our Australian one, which is four teaspoons? it seems that 4 teaspoons might make it ultra firm but wanted to make sure before I made it for a special birthday dinner this weekend.
    Thanks so much.

  17. Anonymous

    Hi Angela,
    Thanks for reading The Cake Mistress. I used an Australian tablespoon when I made these. Didn’t notice an extra firm texture, but in retrospect it’s possibly an American cookbook and needed a measurement conversion. If it’s for a special ocassion, maybe go 3.5 teaspoons to be super safe :)
    Happy Baking!

    Emma

  18. Diana Nolan

    What a truely wonderful way to celebrate your first year blogging. Congratulations. Many happy returns!

  19. nardie

    thanks for the fab recipe, how long do they last and can they be frozen?