Jamie Oliver Baileys Cheesecake

So I made this Jamie Oliver Baileys Cheesecake the other day. And wow. Like, honest-to-goodness wow. It’s not just creamy—it’s borderline indecent. You know that moment when the spoon sinks in without resistance and you catch a whiff of Baileys, sweet and warm and slightly wicked? Yeah. That. I didn’t even plan on baking that day. Just had a mood, and mascarpone in the fridge. (inspired by Jamie Oliver)

Ingredients Needed

Crust:

• 400g digestive biscuits or graham crackers, smashed to bits
• 60g melted butter, golden and glossy

Filling:

• 500g mascarpone (the real, pillowy stuff)
• 140g sugar—white and grainy
• 3 large eggs
• 150ml Baileys (don’t skimp)
• 1 teaspoon vanilla extract, the proper kind

Topping:

• Chocolate sauce. Go wild. Or don’t. Up to you.

How To Make Jamie Oliver Baileys Cheesecake

1. Heat your oven. 180°C, or whatever your oven thinks that means. You’ll only need it hot for the crust.
2. Okay—grab those biscuits and crush them like you mean it. Mix with melted butter. You want the texture of damp sand. Press it down into a 23cm springform pan. Not too gentle. It’s a base, not a duvet. Bake for 5 minutes. Then chill out—literally. Let it cool. Dial down the oven to 120°C. Time to slow things down.
3. Now for the dreamy stuff. In a bowl, dump in mascarpone, sugar, eggs, Baileys, and vanilla. Stir it like you’re folding in clouds. No lumps, but don’t overthink it. Overmixing? Just don’t. You’ll smell it when it’s ready—boozy, sweet, kind of like Christmas in a bowl.
4. Pour it into your crust. Spread it out, give it a gentle shimmy to level it. Slide it into the oven. Bake slow. 1 hour. Then—and here’s the trick—turn the oven off. Leave the cheesecake in there. Don’t touch it. Let it breathe and settle for another hour. Cracks? Not today.
5. Once it’s cool, fridge it. Minimum 8 hours. I know. It’s hard to wait. But when you slice it and it holds, soft and smooth and just on the right side of dense—you’ll understand. Before you serve, throw on some chocolate sauce. Or don’t. It’s already rich enough to whisper dirty secrets.

Why I Love This Recipe

Because it shut everyone up. Even my brother-in-law, who usually critiques dessert like he’s a Michelin judge. It’s not showy, but it lands. The Baileys doesn’t scream. It hums. And the mascarpone… it’s like satin on your tongue. There’s something a little reckless about it. Which I like.

Recipe Tips

• Let your mascarpone and eggs sit out. Cold ingredients = lumpy filling. Nobody wants that.
• Don’t beat the life out of it. Mix it like you’re coaxing it to behave.
• Chill overnight. Yeah, I already said it. It’s that important.
• Water bath, If you’re paranoid about cracks, sure. But honestly, you’ll survive without.
• Want crunch, Add crushed hazelnuts on top. Or cocoa nibs. Or both. Live a little.

How To Store This Jamie Oliver Baileys Cheesecake

• At Room Temperature: Two hours. That’s your window. After that, get it back in the fridge.
• In the Fridge: Cover it. Tight. It’s good for five days, maybe six if no one’s peeking.
• In the Freezer: Wrap it like it’s going into hibernation—plastic, then foil. It’ll be fine for three months. Maybe more.
• Reheating: You don’t. You shouldn’t. This thing lives to be cold.

Let’s Answer a Few Questions! (FAQs)

How much Baileys are we talking?
150ml. Enough to taste it. Not enough to knock you over.

My cheesecake always cracks. Why?
You’re probably overmixing. Or rushing it. Be nice to your cheesecake.

Can I eat it the same day?
Technically yes. But it’s better after a long nap in the fridge.

What if I don’t want alcohol?
Then swap the Baileys for cream and double the vanilla. Still delicious. Different vibe

I only have cream cheese. That okay?
Yeah. Just know it’ll taste a bit tangier and less soft. Not bad. Just different.

Nutrition Facts (per serving)

• Calories: 412
• Carbs: 35g
• Protein: 6g
• Fat: 27g
• Sugar: 25g
• Fibre: 1g
• Sodium: 235mg

Try More Recipe:

• Jamie Oliver Self Saucing Lemon Pudding
• Jamie Oliver Mint Aero Ice Cream
• Jamie Oliver Date And Walnut Cake