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!
More Jamie Oliver Recipe:
- Jamie Oliver Polenta Lemon Cake
- Jamie Oliver Rhubarb Ginger Crumble
- Jamie Oliver Creamy French Dressing
🧡 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.
More Jamie Oliver Recipe:
- Jamie Oliver Self Saucing Lemon Pudding
- Jamie Oliver Mint Aero Ice Cream
- Jamie Oliver Date And Walnut Cake
Nutrition Facts
- Calories: 412
- Total Fat: 27g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 107mg
- Sodium: 235mg Total
- Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 6g
Jamie Oliver Baileys Cheesecake
Description
Jamie Oliver Baileys Cheesecake is made with mascarpone cheese, Baileys Irish Cream, digestive biscuits (or graham crackers), eggs, sugar, and vanilla extract. This easy Baileys Cheesecake recipe creates elegent a dessert that takes about an hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- 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.
Notes
- 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.
Jamie Oliver Baileys Cheesecake