Delia Smith Baileys Cheesecake

This Delia Smith Baileys Cheesecake is a rich, creamy dessert with a smooth texture and gentle Irish cream warmth running through every bite. It sits on a crisp biscuit base and sets beautifully without being heavy or overly sweet. The recipe is straightforward and suitable for confident beginners, with no tricky techniques involved. Total time is around 1 hour 20 minutes plus chilling.

Ingredients

For the biscuit base

• 225g digestive biscuits
• 100g unsalted butter, melted

For the cheesecake filling

• 500g full-fat cream cheese, at room temperature
• 150g caster sugar
• 3 large eggs
• 200ml Baileys Irish Cream
• 1 tsp vanilla extract

For finishing

• 150ml double cream
• 1 tbsp icing sugar
• Chocolate curls or cocoa powder, optional

How to Make Delia Smith Baileys Cheesecake

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Lightly grease a 20cm springform tin and line the base with baking parchment.
• Make the base: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Stir in the melted butter until evenly combined, then press firmly into the base of the tin. Chill in the fridge for 15 minutes.
• Mix the filling: Beat the cream cheese and caster sugar together until smooth and lump free. Add the eggs one at a time, mixing gently after each addition.
• Add the Baileys: Pour in the Baileys and vanilla extract and mix slowly until just combined. Avoid overmixing to keep the texture creamy.
• Bake: Pour the filling over the chilled base and level the surface. Bake for 45 to 50 minutes until set around the edges with a slight wobble in the centre.
• Cool gently: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This helps prevent cracking.
• Chill: Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight until fully set.
• Finish and serve: Whip the double cream with icing sugar until soft peaks form. Spoon over the cheesecake and decorate with chocolate curls or a light dusting of cocoa if desired.

Tips

How do I stop the cheesecake from cracking?

Avoid overmixing the filling and allow the cheesecake to cool slowly in the oven with the door ajar.

Can I make this without alcohol?

You can replace the Baileys with single cream and add a little coffee extract for flavour.

Why should the ingredients be at room temperature?

Room temperature ingredients blend more smoothly and help prevent lumps in the filling.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Drizzle with chocolate sauce for extra indulgence
• Pair with coffee or espresso

Storage

Room temperature

Do not leave the cheesecake out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days for best texture and flavour.

Freezing

The cheesecake can be frozen without the cream topping for up to 1 month. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 7g
• Fat: 31g
• Saturated fat: 18g
• Sodium: 260mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Baileys Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy baked Baileys cheesecake with a crisp biscuit base and smooth Irish cream flavour.

Ingredients

• 225g digestive biscuits

• 100g unsalted butter, melted

• 500g full-fat cream cheese

• 150g caster sugar

• 3 large eggs

• 200ml Baileys Irish Cream

• 1 tsp vanilla extract

• 150ml double cream

• 1 tbsp icing sugar

• Chocolate curls or cocoa powder

• Baking parchment

Directions

• Preheat oven and prepare tin.
• Crush biscuits and mix with melted butter. Press into base.
• Beat cream cheese and sugar until smooth.
• Add eggs, then Baileys and vanilla.
• Pour into tin and bake until just set.
• Cool slowly, then chill until firm.
• Top with whipped cream and decorate before serving.

Notes

• Use full-fat cream cheese for best texture.
• Do not overbake to keep the centre creamy.
• Chill overnight for clean slices.