I first stumbled upon Jamie Oliver’s Baileys Cheesecake when I was searching for a dessert that would be the talk of a dinner party. I had never really made cheesecake before, but the combination of creamy Baileys Irish Cream and rich, velvety cheesecake seemed like something I had to try. My friends were floored when they tasted it. There’s something about that smooth, boozy kick paired with the fluffy texture that makes this dessert feel like a celebration in every bite.
Now, every time I make this cheesecake, it brings back memories of that first success. Whether it’s for a special occasion or just to indulge on a lazy Sunday afternoon, it never disappoints. Let me take you through the recipe and the little tricks I’ve learned along the way.
Jamie Oliver’s Baileys Cheesecake Recipe
Jamie Oliver’s Baileys Cheesecake is a perfect balance of sweetness and boozy depth. His approach to cooking is all about making things simple but full of flavor. This recipe reflects that philosophy. The crust is buttery and rich, while the cheesecake filling is creamy with the distinct, soft warmth of Baileys.
When I first made this cheesecake, I was surprised by how easy it was to put together. The biggest challenge was resisting the urge to eat the filling straight from the bowl before it set!
Ingredients Needed
Here’s everything you’ll need for Jamie Oliver’s Baileys Cheesecake:
For The Crust
- 200g Digestive biscuits (or graham crackers if you’re in the States)
- 100g unsalted butter (melted)
For The Filling
- 600g cream cheese (preferably full-fat)
- 200g mascarpone cheese
- 300ml double cream
- 100g icing sugar
- 150ml Baileys Irish Cream
- 2 tsp vanilla extract
- 1 tbsp powdered gelatine (optional, for added firmness)
For The Topping
- A little Baileys Irish Cream for drizzle
- Cocoa powder for dusting (optional)
When I first made this, I thought I could cut corners and swap some of the ingredients. But trust me-using full-fat cream cheese and mascarpone makes the filling a whole lot creamier. No substitutes here!
How To Make Jamie Oliver’s Baileys Cheesecake
Making this cheesecake isn’t as complicated as it may sound. Here’s how I do it:
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Prepare The Base
- Crush the Digestive biscuits into fine crumbs. I usually throw them in a ziplock bag and bash them with a rolling pin.
- Mix the biscuit crumbs with the melted butter. Press the mixture into the base of a springform pan, making sure it’s compact. Chill in the fridge for about 30 minutes.
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Make The Filling
- Beat the cream cheese and mascarpone together until smooth. I use an electric mixer to make this part easy.
- Add in the icing sugar, vanilla extract, and Baileys. Keep mixing until it’s well combined. It should be thick, but not too stiff.
- If you want a firmer texture, dissolve the powdered gelatine in warm water and stir it into the mixture.
- Fold in the double cream. Be gentle here, you don’t want to deflate the fluffiness.
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Assemble The Cheesecake
- Spoon the filling on top of the chilled biscuit base. Smooth it out so it’s even.
- Chill in the fridge for at least 4 hours or, if you’re in a rush, overnight works best.
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Decorate
- When you’re ready to serve, drizzle a little more Baileys on top for a decadent touch. If you like, dust with cocoa powder.
I’ve found that letting the cheesecake chill for a full 24 hours makes it set perfectly, but sometimes, I just can’t wait!
Ingredient Science Spotlight
What makes this cheesecake so special is the balance between the ingredients. Here’s a quick breakdown:
- Cream cheese & mascarpone: These two cheeses provide the rich, creamy texture. The mascarpone, with its mild flavor, adds a smoothness that really sets off the Baileys.
- Double cream: Adds the luxurious texture. Whipping cream, for example, won’t give the same depth. The fat in double cream helps bind the cheesecake, making it velvety.
- Baileys Irish Cream: The alcohol doesn’t just add flavor-it interacts with the fats in the cream cheese and mascarpone to create a more stable texture. Alcohol breaks down fats, allowing them to emulsify and mix more easily.
- Gelatine: While optional, the gelatine helps the cheesecake set firmly. It’s ideal if you want a more structured slice, but some people prefer to skip it for a softer, more mousse-like result.
I’ve experimented a few times, trying to skip the gelatine or use a different liqueur. But Baileys is unbeatable in terms of flavor complexity and texture contribution.
Expert Tips
After a few rounds of making this cheesecake, I’ve picked up some tricks:
- Don’t rush the chilling: The longer the cheesecake chills, the better. The flavors develop more, and the texture firms up perfectly.
- Use room temperature cream cheese: Cold cream cheese can result in lumpy filling. Leave it out for about an hour before mixing.
- Gently fold in the cream: Overmixing can make the filling less airy. You want to keep that lightness for the perfect texture.
- Crust is key: Press down on the biscuit base as much as possible. A firm base holds up better when you slice the cheesecake.
- Serve it with fresh fruit: While Baileys is rich enough, adding a tangy raspberry or strawberry topping can balance out the sweetness.
Recipe Variations
There are so many ways to tweak Jamie’s cheesecake recipe to suit different tastes. Here are a few ideas:
- Chocolate Baileys Cheesecake: Add melted chocolate to the filling for a rich twist. It pairs wonderfully with the Baileys.
- Nutty crust: Instead of Digestive biscuits, use crushed hazelnuts or almonds. It gives the crust a delicious crunch and complements the creamy filling.
- Coffee-flavored Baileys: If you love coffee, try using Baileys Espresso Creme. It adds an extra layer of flavor.
- No-bake version: Skip the gelatine, and let the cheesecake set naturally. It’ll be a little softer but just as delicious.
Final Words
Making Jamie Oliver’s Baileys Cheesecake is more than just baking; it’s about creating a rich, indulgent treat that feels like a special occasion. Over time, I’ve learned that it’s a dessert that requires patience, but the result is always worth it. Whether you’re celebrating or just craving something luxurious, this cheesecake delivers.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Baileys Cheesecake?
You’ll need digestive biscuits, butter, Baileys Irish Cream, cream cheese, double cream, icing sugar, and gelatine.
Can I Use A Different Alcohol In Jamie Oliver’s Baileys Cheesecake?
Yes, you can try using other liqueurs like Kahlúa or amaretto, but Baileys gives it that creamy, rich flavor.
How Long Should I Chill The Cheesecake For?
Chill the cheesecake for at least 4 hours, or better yet, overnight for the best texture.