Jamie Oliver Baileys Cheesecake – Jamie Oliver Dishes

This delicious Jamie Oliver Baileys Cheesecake is a creamy, indulgent treat perfect for any occasion. With a rich mascarpone filling infused with Baileys Irish Cream, this no-bake cheesecake is easy to make and full of flavor. Top it with chocolate sauce for an extra touch of sweetness!

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🧡 Why You’ll Love Jamie Oliver’s Baileys Cheesecake:

Rich and Creamy Texture: The combination of mascarpone cheese and Baileys Irish Cream creates a rich and velvety texture that melts in your mouth.
Easy to Make: This recipe is straightforward and simple to follow, making it perfect for both beginners and experienced bakers.
Perfect for Special Occasions: This cheesecake is an impressive dessert that’s ideal for holidays, birthdays, or any special gathering.
Versatile Topping Options: You can customize the cheesecake with various toppings like chocolate sauce, fresh berries, or whipped cream.
Special Flavor: The unique blend of Baileys and vanilla provides a luxurious and indulgent flavor that is hard to resist.

🧈 Jamie Oliver Baileys Cheesecake Ingredients

150ml (⅔ cup) Baileys Irish Cream
400g (14 oz) digestive biscuits or graham crackers
500g (18 oz) mascarpone cheese
140g (⅔ cup) sugar
3 large eggs
60g (¼ cup) melted butter
1 tsp vanilla extract
Chocolate sauce (as you like)

🍰 How To Make Jamie Oliver Baileys Cheesecake

Preheat the Oven: Preheat your oven to 180°C (350°F). This ensures the oven is hot enough to bake the crust properly.
Prepare the Crust: Crush 400g (14 oz) of digestive biscuits or graham crackers and mix them with 60g (¼ cup) of melted butter. Place this mixture into a 23cm (9-inch) springform pan and press it down firmly to create an even layer. Bake the crust in the preheated oven for 5 minutes. Then, remove it from the oven and let it cool. Lower the oven temperature to 120°C (250°F).
Make the Filling: In a large mixing bowl, combine 500g (18 oz) of mascarpone cheese, 140g (⅔ cup) of sugar, 3 large eggs, 150ml (⅔ cup) of Baileys Irish Cream, and 1 teaspoon of vanilla extract. Mix everything together until smooth and well combined.
Assemble the Cheesecake: Pour the mascarpone mixture over the cooled crust in the springform pan. Spread it out evenly to ensure a smooth top.
Bake the Cheesecake: Bake the cheesecake in the oven at 120°C (250°F) for 1 hour. After 1 hour, turn off the oven and leave the cheesecake inside to cool slowly for another hour. This gradual cooling helps prevent cracks on the surface.
Chill the Cheesecake: Once the cheesecake has cooled to room temperature, place it in the fridge for at least 8 hours or overnight to set. Chilling it for a longer time helps it firm up and makes it easier to slice.
Serve: Before serving, drizzle chocolate sauce over the top of the cheesecake as you like. Serve the cheesecake chilled.

💭 Recipe Tips

Use Room Temperature Ingredients: Make sure all ingredients, especially the mascarpone cheese and eggs, are at room temperature before mixing. This helps to achieve a smooth and creamy filling.
Crush Biscuits Finely: Crush the digestive biscuits or graham crackers finely for the crust. This ensures a firm and even base for your cheesecake.
Do Not Overmix: When combining the filling ingredients, mix just until they are smooth and combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
Bake Slowly: Bake the cheesecake at a low temperature (120°C/250°F) to avoid overcooking and ensure a creamy texture. Rapid baking can cause cracks.
Cool Gradually: After baking, let the cheesecake cool gradually in the oven with the door slightly open. This prevents sudden temperature changes that can cause the cheesecake to crack.

🍓 What To Serve With Baileys Cheesecake?

Baileys Cheesecake goes well with whipped cream, fresh berries, coffee, or a scoop of vanilla ice cream. It also can be served with a dusting of cocoa powder, caramel sauce, chopped nuts, or a drizzle of fruit syrup for a delicious treat.

🎚 How To Store Leftovers Baileys Cheesecake?

Refrigerate: Keep the cheesecake in the fridge, covered, for up to 5 days. Make sure it’s well-covered to stay fresh.
Freeze: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw it in the fridge overnight before serving.

FAQs

How Much Baileys To Put In Cheesecake

Use 150ml (⅔ cup) of Baileys Irish Cream for the cheesecake.

How Do I Prevent My Cheesecake From Cracking?

Avoid overmixing the batter and bake the cheesecake at a low temperature. Let it cool gradually in the oven.

How Long Should I Let The Cheesecake Set In The Fridge?

Let the cheesecake set in the fridge for at least 8 hours or overnight for the best results.

What Size Springform Pan Should I Use?

Use a 23cm (9-inch) springform pan for this recipe.

Can I Make This Cheesecake Without Alcohol?

Yes, you can replace Baileys Irish Cream with an equal amount of heavy cream and add extra vanilla extract for flavor.

Can I Use A Different Type Of Cheese?

Yes, you can use cream cheese instead of mascarpone, but the texture will be slightly different.