Delicious Delia Smith’s Baileys Cheesecake has raw butter, digestive biscuits, mascarpone, cream cheese, icing sugar, Baileys Irish Cream, and dark chocolate. This easy recipe makes a delicious treat for 8 people that takes about 3 hours to create.
More Delia Smith Recipe:
💗 Why You’ll Love This Baileys Cheesecake Recipe:
- Indulgent Flavor: Mascarpone, cream cheese, and Baileys Irish Cream combine for a rich taste.
- Creamy Texture: Whipped double cream results in a smooth, fluffy texture.
- Simple Preparation: Straightforward instructions make it easy for both experienced and novice bakers.
❓ What Is Delia Smith Baileys Cheesecake Recipe?
Baileys Cheesecake, inspired by Delia Smith’s recipe, blends unsalted butter, digestive biscuits, mascarpone, cream cheese, icing sugar, Baileys Irish Cream, and dark chocolate.
🍫 Delia Smith Baileys Cheesecake Ingredients
- 100g of unsalted butter
- 250g of digestive biscuits (or any other plain biscuits)
- 450g of mascarpone cheese
- 225g of cream cheese
- 100g of icing sugar
- 150ml of Baileys Irish Cream
- 200ml double cream
- 60g of dark chocolate
🍮 How To Make Delia Smith Baileys Cheesecake
- In a pot over low heat, melt the butter.
- Use a food processor or a rolling pin on a plastic bag to crush the cookies into fine bits.
- When you add the biscuit pieces to the melted butter, make sure that all of the butter is mixed in.
- Use the back of a spoon or your fingers to press the mixture evenly and firmly into the bottom of the tin.
- Put the base in the fridge for at least an hour, or until it’s firm.
- You can use an electric or balloon whisk to mix the mascarpone cheese, cream cheese, icing sugar, and Baileys in a big bowl until the mixture is smooth and well mixed.
- Whip the double cream in a different bowl until soft peaks form.
- Add the whipped cream slowly to the cheese mixture and mix well until it’s smooth and fluffy.
- Spread the filling over the biscuit base and use a spatula or knife to smooth the top.
- Put the cheesecake in the fridge for at least two hours, or until it’s set.
- Use a grater to shred the chocolate, then put it in the fridge until you’re ready to use it.
- Take the cheesecake out of the pan and set it on a cake stand or a serving plate before serving.
- If you want, whip some more cream and either spoon it on top of the cheesecake or use a piping bag with a star tip to pipe it on.
- To decorate, you can either grate chocolate over the cream or do something else.
💭 Recipe Tips:
- For a strong base, make sure that all the butter is mixed into the cookie pieces.
- To get the best texture, put the cheesecake in the fridge until it’s completely set.
- Smooth and well-mixed cheese: use an electric or balloon whisk.
- If you want better results, chill the chocolate before cutting it.
- Test out different kinds of biscuits to get different crust tastes.
🍒 What To Serve With Baileys Cheesecake?
Pair your Baileys Cheesecake with whipped cream, chocolate shavings, fresh berries, mint leaves, and a caramel drizzle for a perfect blend of indulgent flavors.
🎚 How To Store Leftovers Baileys Cheesecake?
- In the fridge: Store Baileys cheesecake in an airtight container in the refrigerator for up to 3 days to maintain its freshness.
- In the freezer: Wrap Baileys cheesecake securely in plastic wrap and aluminum foil before freezing for up to 1 month.
FAQ’S
Why Is It Important To Chill The Base Before Adding The Filling?
Chilling the base in the fridge for at least an hour ensures it firms up, providing a solid foundation for the cheesecake. This helps maintain the structure and prevents a soggy or crumbly texture.
How Do I Prevent The Cheesecake From Sticking To The Tin When Removing I?
To prevent sticking, run a knife around the edges of the cheesecake before removing it from the tin. This separates the cake from the sides and facilitates a smoother release.
Can I Add Nuts To The Biscuit Base For Extra Crunch?
Yes, you can add finely chopped nuts to the biscuit base for an additional layer of texture and flavor. Ensure they are evenly distributed for a satisfying crunch in every bite.
Can I Add Nuts To The Biscuit Base For Extra Crunch?
Yes, you can add finely chopped nuts to the biscuit base for an additional layer of texture and flavor. Ensure they are evenly distributed for a satisfying crunch in every bite.
How Can I Prevent The Chocolate From Melting When Grating Over The Cream?
To prevent premature melting, grate the chocolate just before serving. Keeping the grated chocolate in the fridge until ready to use ensures it maintains a firm texture while being added as a decorative touch to the cream.
More Delia Smith Recipe:
Delia Smith Baileys Cheesecake Nutrition Facts:
- Calories: 300
- Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrate: 52g
- Dietary Fiber 2g
- Total Sugars: 14g
- Includes: 7g
- Protein: 6g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Baileys Cheesecake
Description
Delicious Delia Smith’s Baileys Cheesecake has raw butter, digestive biscuits, mascarpone, cream cheese, icing sugar, Baileys Irish Cream, and dark chocolate. This easy recipe makes a delicious treat for 8 people that takes about 3 hours to create.
Ingredients
Instructions
- In a pot over low heat, melt the butter.
- Use a food processor or a rolling pin on a plastic bag to crush the cookies into fine bits.
- When you add the biscuit pieces to the melted butter, make sure that all of the butter is mixed in.
- Use the back of a spoon or your fingers to press the mixture evenly and firmly into the bottom of the tin.
- Put the base in the fridge for at least an hour, or until it’s firm.
- You can use an electric or balloon whisk to mix the mascarpone cheese, cream cheese, icing sugar, and Baileys in a big bowl until the mixture is smooth and well mixed.
- Whip the double cream in a different bowl until soft peaks form.
- Add the whipped cream slowly to the cheese mixture and mix well until it’s smooth and fluffy.
- Spread the filling over the biscuit base and use a spatula or knife to smooth the top.
- Put the cheesecake in the fridge for at least two hours, or until it’s set.
- Use a grater to shred the chocolate, then put it in the fridge until you’re ready to use it.
- Take the cheesecake out of the pan and set it on a cake stand or a serving plate before serving.
- If you want, whip some more cream and either spoon it on top of the cheesecake or use a piping bag with a star tip to pipe it on.
- To decorate, you can either grate chocolate over the cream or do something else.
Notes
- For a strong base, make sure that all the butter is mixed into the cookie pieces.
To get the best texture, put the cheesecake in the fridge until it’s completely set.
Smooth and well-mixed cheese: use an electric or balloon whisk.
If you want better results, chill the chocolate before cutting it.
Test out different kinds of biscuits to get different crust tastes.