Baileys Cheesecake

Difficulty: Intermediate Prep Time 3 hour Total Time 3 hrs
Servings: 8
Best Season: Suitable throughout the year

Recipe Base Ingredients:


Cheesecake Filling:

Chocolate Ganache




  1. Line the base and sides of a 23cm/9inch springform pan.

  2. Mix the biscuits with the butter then stir in the chocolate chips.

  3. Press down onto the base of the tin and refrigerate for 30 minutes before adding the filling.

Cheesecake Filling

  1. Using an electric whisk in a large bowl, beat the philadelphia and mascarpone together until smooth.

  2. Add the cream and Baileys and continue to beat until the mixture starts to thicken.

  3. Add the grated chocolate and continue to beat until the mixture has a stiff hold.

  4. Pour filling on top of set biscuits and smooth the top. Refrigerate for at least 5 hours.

Chocolate Ganache

  1. When cheesecake is set, remove from tin.

  2. Place the chopped chocolate in a bowl.

  3. Heat the cream but not to a boil. Pour it over the chocolate and leave it to sit for about 5 minutes, then stir together until smooth. If there are any remaining lumps, microwave for a few seconds.

  4. Leave to cool stirring occasionally. When the ganache is cool and at a drizzle point, remove the cheesecake from the fridge and spoon on top. Using a palette knife spread across evenly to the edges. Place the cheesecake back in the fridge to set the ganache before decorating.

  5. Whip the remaining Elmlea double cream until it starts to thicken then sift in the icing sugar and cocoa powder (more or less to your liking) and continue whisking until firm.

  6. Spoon into a piping bag and refrigerate for 45 minutes before piping on top of cheesecake. (Leaving the cream in the piping bag in the fridge gives it more time to become firmer and you will have a stiffer and more perfect pipe).

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