Delia Smith Baileys Cheesecake

When you need a no-fuss, knockout dessert that feels like you’ve really pulled it off, Delia Smith’s Baileys Cheesecake has your back.
No baking. No drama. Just creamy, boozy magic layered over a buttery biscuit base that feels like pure comfort.

Delia’s a legend for a reason: she knows how to take simple things and make them feel a bit special. This cheesecake is the proof.
Perfect for Christmas, birthdays, or just when you fancy eating something that feels like a warm hug with a grown-up twist.

Why You’ll Love It

• Silky smooth, properly rich, and spiked with Baileys warmth.
• No baking: just a fridge and a little patience.
• Buttery biscuit base that actually holds together (no falling apart when you slice).
• Looks fancy enough to impress but takes no weird skills.
• Gets even better if you make it a day ahead.

Ingredients (Get These Right)

• Unsalted butter (100g): melts into the crumbs, makes that rich base.
• Digestive biscuits (250g): classic crumb, slightly sweet, perfect texture.
• Mascarpone cheese (450g): lush, creamy, the heart of the filling.
• Full-fat cream cheese (225g): brings a bit of tang and firmness.
• Icing sugar (100g): no crunch, just smooth sweetness.
• Baileys Irish Cream (150ml): the hero \u2014 loads of it.
• Double cream (200ml): whipped to lift everything up.
• Dark chocolate (60g): shaved over the top for a bit of proper bite.

How to Make Delia’s Baileys Cheesecake

1. Smash your biscuits:
Blitz them in a food processor or bash them with a rolling pin. You want fine crumbs.

2. Melt the butter:
Low heat. No bubbling. Just smooth and liquid.

3. Mix crumbs and butter:
Chuck them together and stir until it looks like wet sand.

4. Press into a tin:
Springform tin if you’ve got one. Use the back of a spoon to get it flat and even. Chill it in the fridge for an hour. No shortcuts.

5. Whisk the filling:
In a big bowl, beat together the mascarpone, cream cheese, icing sugar, and Baileys. It should look glossy and thick.

6. Whip the cream:
In another bowl, whip the double cream until you get soft peaks. Not stiff, not runny. Somewhere happy in the middle.

7. Fold the cream in:
Gentle now. You want to keep the air in it. Don’t beat the life out of it.

8. Spread over the base:
Pile it all on top of the chilled base. Smooth it out with a spatula.

9. Chill again:
At least 2 hours, but overnight is even better. Trust me.

10. Finish with chocolate:
Grate or shave your chocolate over the top just before serving. Looks stunning. Tastes even better.

Common Mistakes and How to Dodge Them

• Don’t skip the chill time:
  The base needs to set. The filling needs to firm up. Rushing it ruins it.
• Don’t overwhip the cream:
  Soft peaks, not butter.
• Mix the cheeses properly:
  You want it silky before you fold in the cream. No lumps.
• Keep your chocolate cold:
  If it’s warm, it’ll melt and smear instead of dusting prettily.
• Don’t wrestle with the tin:
  Use a springform tin and open it slowly. If you didn’t line it, run a warm knife around the edge.

Storage

• Fridge:
  Cover tightly. Good for 3 days.
• Freezer:
  Wrap slices in clingfilm and foil. Freeze for up to a month. Thaw in the fridge.

FAQs

Q: Can you freeze Baileys cheesecake?
A: Absolutely. Just make sure it’s wrapped well and defrosts slowly.

Q: Why is my cheesecake too soft?
A: Either your cream was under-whipped, or you didn’t chill it long enough.

Q: Can I swap the biscuits?
A: Sure. Graham crackers work. Shortbread is lush too if you want it even richer.

Q: Can I use light cream cheese?
A: No chance. Full-fat only. Light cheese won’t set properly.

Q: What drinks go best with this?
A: Baileys on ice (obviously). Or a cheeky glass of dessert wine.

Nutrition (Per Serving)

• Calories: 300 kcal
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 200mg
• Carbs: 52g
• Sugar: 14g
• Protein: 6g

Try More Recipes:

• Delia Smith Black Forest Trifle
• Delia Smith Frangipane Tart
• Delia Smith Cod Mornay
• Delia Smith British Pancakes