Baileys Irish cream cheesecake recipe

Probably the easiest recipe for the dreamiest Baileys cheesecake you'll ever come across. No cooking required.

Baileys Irish cream cheesecake is one of the world's dreamiest desserts. Its fame belies the fact that Irish cream, the liqueur that adds its touch of luxury, was invented only 30-odd years ago. It came about when R & A Bailey found a way of bringing together the two great Irish traditions of distilling and dairy farming.

The drink that resulted soon acquired great popularity and it was only a matter of time before chefs started adding it to their favourite recipes. And so Baileys Irish cream cheesecakes (and a host of Irish cream cakes, tarts and puddings) were conceived, much to the delight of our tastebuds.

Of course, only the brave and the thin should dare calulate the calories, but for utter indulgence and an occasional scrumptious treat, they can't be beaten.

The recipe below is a seriously easy version that involves no cooking and no gelatine. And takes only ten minutes to prepare.

The only hard part is the three hours wait while it chills in the fridge!

It should be served with all the ceremony and aplomb that a Baileys Irish cream cheesecake deserves!

Ingredients for a 9-inch cheesecake:

100g/3½oz unsalted butter

250g/8¾oz biscuits such as Digestives, Hobnobs, Oaties. Crushed.

450g/1lb Cream cheese such as Philadelphia

1 slug of Baileys Irish cream

100ml/3½oz icing sugar

200ml/10½oz double cream

60g/2oz chocolate (dairy or plain, as you prefer)

Method:

Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.

Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.

While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.

In a bowl, whip the cream until it forms soft peaks.

In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.

Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.

To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.

Some people serve individual portions with additional cream, poured over or whipped into a peak. Personally, I don't think this is necessary as this Baileys Irish cream cheesecake is already fabulously rich.

Where next?

• Want some more Christmas-y recipes like this Irish cream cheesecake?
• Why not try out some really traditional Irish food recipes.
• Return to Irish Genealogy Toolkit Home page.