Delia Smith’s Baileys Cheesecake is made with butter, digestive biscuits, full-fat soft cheese, Irish cream liqueur, icing sugar, double cream, and grated chocolate. This delicious cheesecake recipe creates a tasty dessert that takes about 3 hours and 20 minutes to prepare and can serve up to 8 people.
Delia Smith Baileys Cheesecake Ingredients
- 100g / 3½oz butter
- 250g / 8¾oz digestive biscuits, crushed
- 600g / 1lb 5oz full-fat soft cheese
- 25ml / 1fl oz Irish cream liqueur (such as Baileys)
- 100g / 3½oz icing sugar
- 300ml / 10½oz double cream, whipped
- 100g / 3½oz grated chocolate
To garnish
- 200ml / 7¼oz double cream, whipped
- Cocoa powder, to dust
How To Make Delia Smith Baileys Cheesecake
- Melt the butter: In a pan, melt the butter over low heat. Add the crushed digestive biscuits and mix well until the biscuits have absorbed all the butter.
- Prepare the base: Remove the mixture from the heat and press it into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow it to set for one hour.
- Prepare the filling: Lightly whip the cream cheese in a mixing bowl. Add the Irish cream liqueur and icing sugar, and continue to whip until smooth. Gently fold in the whipped cream and grated chocolate.
- Assemble the cheesecake: Spoon the cream cheese mixture evenly over the biscuit base. Smooth the top with a spatula. Refrigerate for at least two hours until the cheesecake is fully set.
- Decorate and serve: Once set, remove the cheesecake from the fridge. Garnish with the whipped cream and a dusting of cocoa powder before serving.
Recipe Tips
- Chill the base well: Ensure the biscuit base is fully set by chilling it for at least an hour. This helps the base hold together when adding the filling.
- Use room-temperature cheese: Let the full-fat soft cheese reach room temperature before whipping. This ensures a smooth and creamy texture without lumps.
- Fold gently: When adding the whipped cream to the cheese mixture, fold it in gently to keep the mixture light and airy.
- Grate the chocolate finely: Finely grated chocolate will blend better into the filling, giving the cheesecake a smoother consistency.
- Chill thoroughly: Allow the cheesecake to set for at least two hours in the fridge. This will make it easier to slice and give it a firmer texture.
What To Serve With Baileys Cheesecake?
This creamy Baileys Cheesecake pairs well with fresh berries, a drizzle of chocolate sauce, a scoop of vanilla ice cream, or a light dusting of powdered sugar. It also can be served alongside a cup of coffee, a glass of Baileys on the rocks, a small fruit salad, or some whipped cream for a delicious dessert.
How To Store Leftovers Baileys Cheesecake?
- Refrigerate: Let the leftover Baileys Cheesecake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Baileys Cheesecake is not recommended for freezing because the texture of the cream cheese filling can become grainy and less smooth after thawing. It’s best enjoyed fresh or stored in the fridge.
Delia Smith Baileys Cheesecake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 467 kcal
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 121mg
- Sodium: 235mg
- Potassium: 150mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Smith Potato Gratin
- Delia Ginger Marmalade Recipe
- Delia Smith Stuffed Pork Tenderloin
- Delia Pork And Apricot Casserole
Delia Smith Baileys Cheesecake
Description
Delia Smith’s Baileys Cheesecake is made with butter, digestive biscuits, full-fat soft cheese, Irish cream liqueur, icing sugar, double cream, and grated chocolate. This delicious cheesecake recipe creates a tasty dessert that takes about 3 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients
To garnish
Instructions
- Melt the butter: In a pan, melt the butter over low heat. Add the crushed digestive biscuits and mix well until the biscuits have absorbed all the butter.
- Prepare the base: Remove the mixture from the heat and press it into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow it to set for one hour.
- Prepare the filling: Lightly whip the cream cheese in a mixing bowl. Add the Irish cream liqueur and icing sugar, and continue to whip until smooth. Gently fold in the whipped cream and grated chocolate.
- Assemble the cheesecake: Spoon the cream cheese mixture evenly over the biscuit base. Smooth the top with a spatula. Refrigerate for at least two hours until the cheesecake is fully set.
- Decorate and serve: Once set, remove the cheesecake from the fridge. Garnish with the whipped cream and a dusting of cocoa powder before serving.
Notes
- Chill the base well: Ensure the biscuit base is fully set by chilling it for at least an hour. This helps the base hold together when adding the filling.
- Use room-temperature cheese: Let the full-fat soft cheese reach room temperature before whipping. This ensures a smooth and creamy texture without lumps.
- Fold gently: When adding the whipped cream to the cheese mixture, fold it in gently to keep the mixture light and airy.
- Grate the chocolate finely: Finely grated chocolate will blend better into the filling, giving the cheesecake a smoother consistency.
- Chill thoroughly: Allow the cheesecake to set for at least two hours in the fridge. This will make it easier to slice and give it a firmer texture.
Delia Smith Baileys Cheesecake