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Baileys Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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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 ounce baileys
  • 28¼ ounces cream cheese
  • 6 medium eggs
  • 5 fluid ounce 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.

  • 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.
  • Tell us what you think

    What 4 Others have said

    • Fantastic recipe! I would usually add more baileys for better flavor! ;-)

      Posted by Red_Ruby on 6th August 2016
    • 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

      Posted by Tuire on 12th October 2014
    • 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.

      Posted by Tuire on 11th January 2013
    • 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(

      Posted by Madame Froufrou on 24th December 2012
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