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Delia Smith Baileys Cheesecake Recipe

Delia Smith Baileys Cheesecake Recipe

Delia Smith's Baileys cheesecake recipe is rich, creamy and gently boozy, set on a buttery biscuit base.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • Filling:
  • 3 sheets leaf gelatine or 1 tsp powdered gelatine
  • 600 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 150 ml Baileys Irish Cream
  • 300 ml double cream
  • To Decorate:
  • Grated chocolate or cocoa powder
  • Extra Baileys drizzled (optional)

Method
 

  1. Mix crushed biscuits with melted butter and press into a springform tin. Chill 20 minutes.
  2. Soak the gelatine until softened.
  3. Beat cream cheese and icing sugar until smooth.
  4. Beat in the Baileys.
  5. Gently melt the gelatine, temper with a spoonful of the mixture, then stir back in fully.
  6. Whip the double cream to soft peaks.
  7. Fold the whipped cream into the cream cheese mixture.
  8. Pour over the chilled base and smooth the top. Chill for at least 6 hours, ideally overnight.
  9. Decorate with grated chocolate or cocoa powder and serve.

Notes

Use room-temperature cream cheese for a smoother, lump-free filling.
Never let the gelatine boil — warm it gently and take it off the heat as soon as it melts.
Give the cheesecake its full chilling time; rushing this leads to a filling that won't slice cleanly.
Not suitable for children due to the alcohol content.
Freezes well, whole or in slices, for up to 2 months.