Baileys Cheesecake
A community recipe by ReahezNot tested or verified by Nigella.com
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Put the oven on to 180ºC and grease and line a 20cm Springform tin (I grease the sides and line the base normally) Crush the digestives add the butter and the sugar (I do this in a food processor) use this mixture to line the base of the tin even it out and then place in the fridge.. Put all the other ingredients in a bowl (I normally do this in a blender) and mix together, poor over the digestive base and place in the oven. Bake for about 40 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down (still in the oven), I can't explain how important this is - it makes the cheesecake really smooth and delicious. When the oven is cool remove and refrigerate (normally I make the cheesecake at night turn off the oven and remove in the morning - easy stress free baking). I eat it with extra double cream for good measure.
Put the oven on to 180ºC and grease and line a 20cm Springform tin (I grease the sides and line the base normally) Crush the digestives add the butter and the sugar (I do this in a food processor) use this mixture to line the base of the tin even it out and then place in the fridge.. Put all the other ingredients in a bowl (I normally do this in a blender) and mix together, poor over the digestive base and place in the oven. Bake for about 40 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down (still in the oven), I can't explain how important this is - it makes the cheesecake really smooth and delicious. When the oven is cool remove and refrigerate (normally I make the cheesecake at night turn off the oven and remove in the morning - easy stress free baking). I eat it with extra heavy cream for good measure.
Introduction
A sumptuous velvety cheesecake with the taste of Baileys in every bite! Delicious.
A sumptuous velvety cheesecake with the taste of Baileys in every bite! Delicious.
Ingredients
Serves: 6-8
Metric
Cups
For the Base
- 150 grams digestive biscuits
- 75 grams unsalted butter (melted or softened)
- 1 tablespoon caster sugar
For the Top
- 50 millilitres baileys
- 800 grams cream cheese
- 6 medium eggs
- 145 millilitres double cream
- 175 grams caster sugar
For the Base
- 5⅓ ounces graham crackers
- 2⅔ ounces unsalted butter (melted or softened)
- 1 tablespoon superfine sugar
For the Top
- 2 fluid ounces baileys
- 28¼ ounces cream cheese
- 6 medium eggs
- 5 fluid ounces heavy cream
- 6⅙ ounces superfine sugar
Method
Baileys Cheesecake is a community recipe submitted by Reahez and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 5 Others have said
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Posted by Madame Froufrou on 24th December 2012
Show more commentsI've made this cheesecake for years but stopped for a while because the oven at our last house ran on bottled gas and the temperature fluctuated so much and it never turned out great like it always did before in my electric oven. I always put in extra Baileys and doubled the amount for one I made last week and have just put another one in the oven, because the neighbours we shared it with loved it so much. Will report back on how it tasted with 150ml of Bailey's this time LOL!
Fantastic recipe! I would usually add more baileys for better flavor! ;-)
I've now learned the hard way that keeping the cake in the oven overnight is a risky business. Once the oven and cake are cooled a bit bacteria will start its work if the cake is too long on the critical temperature zone. So cool it quicker! http://forums.roadbikereview.com/lounge/fresh-made-cheesecake-left-out-all-night-recipe-disaster-79287.html#post848819
Thanks for the delicious cheesecake. I think would have been even better if I had dared to switch the oven off little sooner like instructed.
I'm sorry but this is the worst recipe ever. Firstly the biscuit base barely covers the bottom of the tin. Secondly, when you stick all the topping ingredients in a blender, they become liquid, so that it immediately leaked out of the bottom of the springform when poured in. And there's no temperature suggestion for the oven either. Not a good start to my Christmas dinner preparations... :c(