Nigella Baileys Cheesecake

Let’s be honest — if cheesecake had a nightlife, this would be the one that slips on a silky dress, pours a drink, and winks at you across the room. Nigella Baileys Cheesecake isn’t here to behave — it’s here to impress. With that rich Baileys whisper running through its creamy centre, it’s both decadent and a bit cheeky, just like its namesake.

The first time I made this, I brought it to a family Christmas dinner. I didn’t even get the knife in before someone was asking, “What’s in this?” — with that suspicious joy that only Baileys can provoke. It’s the kind of dessert that makes your aunt blush and your uncle ask for seconds.

If you’re looking for something lush, a bit naughty, but still comfortingly classic — this is the cheesecake. Let’s make it.

Ingredients List

For the Base:

• 150g digestive biscuits — classic, crumbly, and lightly sweet. Graham crackers will do in a pinch.
• 75g unsalted butter (melted or softened) — binds the base and brings that rich buttery finish.
• 1 tbsp caster sugar — optional, but I like the subtle crunch it adds.

For the Cheesecake Filling:

• 800g full-fat cream cheese — trust me, this is not the place to go low-fat.
• 175g caster sugar
• 6 medium eggs — room temp helps everything blend smoothly.
• 145ml double cream — gives a silkier texture.
• 50ml Baileys Irish Cream — don’t overdo it; Baileys is bold.

(Notice how I skipped commentary on the sugar up there? You caught that, didn’t you.)

How to Make It

1. Preheat your oven to 180ºC (350ºF). Grease and line a 20cm springform tin — bottom lined with parchment, sides lightly greased.
2. Crush your biscuits into fine crumbs — food processor or rolling pin therapy both work. Mix with melted butter and sugar until it resembles damp sand.
3. Press the mixture firmly into the base of your tin. Pop it in the fridge while you prep the filling.
4. In a large bowl, combine cream cheese, sugar, eggs, double cream, and Baileys. Blend until smooth, but don’t overbeat — it should feel thick but pourable.
5. Pour the filling over the chilled biscuit base. Give it a gentle shake to level it.
6. Bake for 40 minutes, but keep an eye: when the edges are set but the centre still wobbles slightly, it’s time to stop.
7. Turn off the oven and leave the cheesecake inside to cool. This gentle cool-down prevents cracks and lets the texture settle like a dream.
8. Once cooled, refrigerate for at least 4 hours — overnight is best. I usually forget it’s in there, then squeal the next morning like it’s cheesecake Christmas.

Common Mistakes

Why did my cheesecake crack on top?
You likely overmixed the batter or cooled it too fast. Leave it in the oven with the door ajar to cool slowly.

Why is my base soggy?
Either your tin wasn’t watertight (if using a water bath) or your base wasn’t chilled long enough. Press it firmly and chill it well.

Why does it taste eggy?
You may have overbaked it — once eggs overcook, they dominate. That gentle wobble in the middle is your friend.

My filling had lumps — what happened?
Been there. Cold cream cheese doesn’t blend well. Always bring it to room temperature.

Storage Tips

• Fridge: Store tightly wrapped for up to 4 days. Flavour deepens over time — it’s better on Day 2.
• Freezer: Slice it, wrap individual pieces, and freeze for up to 3 months. Thaw in the fridge overnight.

What to Serve With It

• Dark chocolate shavings or ganache drizzle — it pairs beautifully with the Baileys notes.
• Fresh raspberries or strawberries — that little tart bite cuts through the richness.
• Espresso or strong coffee — the bitterness balances the sweet, creamy base. Like grown-up dessert harmony.

FAQ Section

Can I make this gluten-free?
Yes — swap the digestive biscuits for gluten-free alternatives. Everything else is naturally gluten-free.

Can I make this ahead of time?
Absolutely. In fact, it’s better made the night before. The flavours settle and the texture firms up.

Can I use flavoured Baileys?
Yes, but be cautious. Some flavours like salted caramel or chocolate work well — avoid anything too sweet or artificial.

What if I don’t have a springform tin?
You can use a deep pie dish, but getting it out cleanly will be tricky. Line it well and serve straight from the dish.

Try More Recipes:

• Nigella New York Cheesecake Recipe
• Nigella Rocky Road Recipe
• Nigella American Pancakes
• Nigella Pavlova Recipe