Delia Smith Baileys Cheesecake Recipe

This baked Baileys cheesecake is rich, velvety, and just boozy enough, with a buttery chocolate biscuit base and a creamy filling that sets beautifully without turning dry. The flavour is all Irish cream, vanilla, and cocoa, finished with a glossy chocolate ganache that makes it feel properly special. It’s a medium-difficulty bake (mostly because of the cooling time), but every step is straightforward. Total time is about 6 hours 30 minutes, including cooling and chilling.

Ingredients

For the Chocolate Biscuit Base

• 250g chocolate digestive biscuits (about 9oz), or regular digestives
• 100g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly crisper base)
• Pinch of fine salt

For the Baileys Cheesecake Filling

• 750g full-fat cream cheese, at room temperature
• 200ml sour cream, at room temperature
• 200g caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1 large egg yolk
• 150ml Baileys Irish Cream
• 100ml double cream

For the Optional Chocolate Ganache Topping

• 150g dark chocolate (50 to 70%), finely chopped
• 150ml double cream
• 1 tbsp Baileys Irish Cream
• Cocoa powder, chocolate curls, or grated chocolate (optional finish)

Equipment Notes

• 23cm springform tin
• Baking parchment
• Heavy-duty foil (to wrap the tin)
• Roasting tin (optional, for a water bath)

How to Make Baileys Cheesecake

Oven and Tin Preparation

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the cheesecake bakes evenly.
• Prepare the tin: Grease a 23cm springform tin and line the base with baking parchment. Wrap the outside of the tin with a double layer of foil to help prevent leaks and protect the base from getting too dark.

Make the Biscuit Base

• Crush the biscuits: Blitz in a food processor, or put them in a bag and crush with a rolling pin until fine.
• Mix and press: Stir the crumbs with melted butter, caster sugar (if using), and a pinch of salt. Tip into the tin and press firmly into an even layer, using the bottom of a glass to compact it.
• Chill the base: Refrigerate for 10 minutes while you make the filling. This helps it hold together when you slice.

Mix the Cheesecake Filling

• Start smooth: In a large bowl, beat the cream cheese and sour cream until completely smooth. Scrape down the bowl so there are no hidden lumps.
• Add dry ingredients: Mix in the caster sugar, cornflour, and vanilla just until combined. The cornflour helps the cheesecake set neatly with the added Baileys.
• Add eggs gently: Add the eggs one at a time, then the extra yolk, mixing on low speed and stopping as soon as you no longer see streaks. Over-mixing at this stage adds air, which can cause cracking.
• Finish with Baileys: Pour in the Baileys and double cream and mix briefly until smooth.

Bake the Cheesecake

• Fill the tin: Pour the filling over the chilled base and level the top. Tap the tin lightly on the counter to bring any bubbles to the surface.
• Optional water bath: For an extra-smooth top, sit the foil-wrapped tin in a roasting tin and pour in just-boiled water so it comes about halfway up the sides. This step is optional, but it helps prevent cracks.
• Bake: Bake for 55 to 65 minutes. The edges should look set, but the centre should still have a gentle wobble when you nudge the tin.

Cool and Chill (Do Not Rush This Part)

• Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cool is one of the best ways to avoid sinking and cracking.
• Cool completely: Remove from the oven and let it come to room temperature.
• Chill: Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices and best texture.

Top and Assemble

• Make the ganache (optional): Heat the cream until steaming (do not boil). Pour over the chopped chocolate, leave for 2 minutes, then stir until glossy and smooth. Stir in the Baileys.
• Finish the top: Let the ganache cool for 5 to 10 minutes so it thickens slightly, then pour over the chilled cheesecake and gently tilt to spread.
• Set and serve: Chill 30 to 60 minutes to set the topping. Release from the tin, dust with cocoa or add chocolate curls if you like, then slice with a warm knife.

Tips

Why did my cheesecake crack?

Cracks usually come from too much air in the batter or a quick temperature change. Mix on low once the eggs are added, avoid over-baking (a slight wobble in the centre is correct), and cool it slowly in the switched-off oven with the door ajar.

How do I stop the base from going soft?

Press the crumbs firmly into the tin and chill the base before adding the filling. If you are using a water bath, wrapping the tin well with foil is important so no moisture can seep in.

How do I know it’s baked properly?

The outer 5cm should look set and slightly puffed, while the centre should wobble like set custard. If the whole surface ripples like liquid, it needs more time. If it’s completely firm and starting to brown, it’s likely overdone.

Will it still taste like Baileys after baking?

Yes. Baking softens the sharp alcohol note, but the Irish cream flavour remains. If you want it more pronounced, add the Baileys ganache topping or serve each slice with a small drizzle at the table.

Serving Suggestions

• Serve with lightly whipped cream and a dusting of cocoa powder.
• Add fresh raspberries or strawberries to cut through the richness.
• Pair with espresso, strong black coffee, or a simple latte.
• For a dinner-party finish, add chocolate curls and a few toasted hazelnuts.

Storage

Room Temperature

Keep out at room temperature for up to 2 hours for serving. After that, refrigerate again to stay food-safe and maintain the best texture.

Refrigerator

Store covered (or in an airtight container) for up to 4 days. For the cleanest slices, cut while cold and let the slice sit for 10 minutes before eating.

Freezing

Freeze the cheesecake without any fresh fruit toppings for up to 1 month. Wrap slices individually in cling film, then foil, and freeze. Thaw overnight in the fridge. Ganache freezes well, but it may look slightly less glossy after thawing.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 8 g
• Fat: 39 g
• Saturated Fat: 22 g
• Sodium: 360 mg

Disclaimer: Nutrition values are estimates and will vary depending on brands, portion size, and any substitutions.

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