I’ve always been the kind of person who loves indulging in a good dessert. For years, my go-to has been something chocolatey-rich and decadent. But one night, while scrolling through YouTube, I stumbled upon a recipe by Jamie Oliver for Baileys cheesecake. It was the kind of recipe that, when you watch it, you just know it’s going to hit the spot. The creamy, boozy delight made my mouth water instantly. I decided to give it a try-and let me tell you, it was an absolute game changer. That rich flavor of Baileys paired with the smoothness of cream cheese, all resting on a buttery biscuit base… perfection.
Since that moment, this cheesecake has become my favorite dessert to make for gatherings or just as a treat after a busy week. Let me walk you through how to make it, and why this recipe could very well become your new go-to too.
Jamie Oliver’s Baileys Cheesecake Recipe
Jamie Oliver’s Baileys cheesecake is a celebration of all things creamy, boozy, and delicious. It’s no-bake, which is such a win when you don’t want to spend hours in the kitchen. The balance of the Baileys Irish Cream with the tangy cream cheese creates a dessert that’s rich but not overly sweet. Plus, the biscuit base adds the perfect crunch.
If you’ve never made a cheesecake like this before, don’t worry. The beauty of this recipe is that it’s straightforward yet impressive. The hardest part is probably waiting for it to set in the fridge, but it’s worth it!
Ingredients Needed
Here’s a breakdown of everything you’ll need. You can find most of these ingredients at your local grocery store:
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Biscuit Base
- 300g digestive biscuits (or graham crackers)
- 125g butter (unsalted, melted)
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Cheesecake Filling
- 600g cream cheese (room temperature)
- 250ml double cream
- 100g icing sugar (powdered sugar)
- 100ml Baileys Irish Cream
- 1 tsp vanilla extract
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Decoration (optional But Recommended)
- Extra Baileys drizzle
- Crushed biscuits for topping
- Dark chocolate shavings or cocoa powder
These ingredients might seem simple, but the combination of creamy textures and subtle alcohol makes this dessert shine.
How To Make Jamie Oliver’s Baileys Cheesecake
I’ll never forget the first time I followed Jamie Oliver’s instructions. It felt easy but rewarding-like I was creating something both indulgent and classy. Here’s how you can make it too:
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Make The Biscuit Base
- Blitz the digestive biscuits in a food processor until you have fine crumbs (like sand).
- Melt the butter and mix it with the crushed biscuits. Stir well until the mixture sticks together when pressed.
- Press this mixture into the base of a springform pan. Use a spoon or the back of a glass to pack it down evenly. Chill in the fridge for at least 30 minutes.
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Prepare The Cheesecake Filling
- In a large bowl, beat the cream cheese until it’s smooth.
- Add the double cream, icing sugar, and vanilla extract. Beat until everything is combined and thickened.
- Slowly pour in the Baileys and mix it in gently until smooth.
- Taste to make sure the balance is right, adjusting with more Baileys or sugar as needed.
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Assemble The Cheesecake
- Spoon the cream cheese mixture onto the chilled biscuit base, smoothing the top with a spatula.
- Refrigerate for at least 4-6 hours (overnight is best for full flavor and texture).
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Finish & Serve
- Once set, remove the cheesecake from the pan.
- Top with Baileys drizzle, crushed biscuits, and chocolate shavings for an extra touch.
- Slice and enjoy the creamy, boozy goodness!
Ingredient Science Spotlight
I’ve learned a lot about ingredients over the years, and making cheesecake is no exception. Here’s a breakdown of some key elements in this recipe and why they work so well:
- Cream Cheese: It’s the star of the filling. The smooth texture and tangy flavor create a rich base that balances perfectly with the sweetness of the Baileys. It’s also important to have it at room temperature for easy mixing and to avoid lumps.
- Baileys Irish Cream: This adds the unmistakable flavor that sets this cheesecake apart. The alcohol content helps to cut through the richness, making the dessert taste more sophisticated rather than overly sweet.
- Double Cream: The high-fat content gives the cheesecake that luscious, smooth texture. It helps thicken the filling, so it sets up properly in the fridge.
- Digestive Biscuits (or Graham Crackers): These form the base. The slight sweetness and crispness work well with the creamy topping. Plus, their texture holds up nicely when chilled, creating a sturdy foundation.
Expert Tips
- Chill the Base Well: Don’t rush the chilling of the biscuit base. The more time it spends in the fridge, the firmer it will be and the less likely it is to crumble when you cut it.
- Room Temperature Ingredients: This is key! Make sure your cream cheese is soft, or it might turn into a lumpy mess when you try to mix it. Same goes for the cream-it should be easily whisked into the cream cheese without clumping.
- No Overmixing: When you add the Baileys, mix it gently. Overbeating can cause the mixture to lose its smooth, creamy texture.
- Patience: Let it chill overnight if you can. The longer it sets, the more the flavors meld together, making each bite even more indulgent.
Recipe Variations
If you want to get creative with this cheesecake, here are a few twists you could try:
- Chocolate Baileys Cheesecake: Add melted dark or milk chocolate to the filling for a chocolatey twist. You can even fold in some chocolate chips for texture.
- Coffee Baileys Cheesecake: Add a shot of espresso or a teaspoon of instant coffee for a coffee-flavored version. The Baileys pairs beautifully with coffee, creating a dessert that’s like an Irish coffee in cheesecake form.
- Nutty Base: For some extra crunch, try adding ground almonds or hazelnuts to the biscuit base. It adds texture and a subtle nutty flavor.
- Fruit Layer: Before pouring the filling onto the base, add a thin layer of fruit compote-strawberry, raspberry, or even a mix of berries. It’ll add a fresh, tangy contrast to the richness of the cheesecake.
Final Words
The first time I made Jamie Oliver’s Baileys cheesecake, I couldn’t believe how easy it was, yet it felt so elegant. The recipe is one of those that looks impressive but is simple enough for anyone to whip up. Whether it’s a special occasion or a treat for yourself, it’s a dessert that never disappoints. It’s a hit at parties, family gatherings, and even casual dinners.
FAQs
How Long Does It Take To Make Jamie Oliver’s Baileys Cheesecake?
It usually takes around 30 minutes to prepare and about 3-4 hours to chill in the fridge.
Can I Make Jamie Oliver’s Baileys Cheesecake Ahead Of Time?
Yes, it’s actually better to make it the day before so it has time to set and the flavors meld together.
What Can I Use Instead Of Baileys In This Cheesecake Recipe?
You can use any other Irish cream liqueur or even substitute with a non-alcoholic version for a similar flavor.