Delia Smith Baileys Cheesecake Recipe

Delia Smith Baileys Cheesecake is a sophisticated, grown-up dessert featuring a dark, cocoa-infused digestive biscuit base and a luxuriously thick, boozy cream cheese filling. Without the need for baking or gelatin, this recipe relies on the natural setting properties of full-fat cheese and double cream to create a velvety texture, finished with a glossy drizzle of melted milk chocolate. It is the ultimate indulgent centerpiece for a dinner party or festive celebration.

Delia Smith Baileys Cheesecake Ingredients

For the Biscuit Base:

• 300g (11 oz) Digestive Biscuits: Crushed into fine crumbs.
• 150g (5 oz) Butter: Melted.
• 3 tablespoons Cocoa Powder: Sifted. This turns a standard base into a rich chocolate crust.

For the Cheesecake Filling:

• 680g (1.5 lb) Full-Fat Cream Cheese: It is absolutely vital this is at room temperature to ensure a lump-free mixture. Do not use low-fat versions as they will not set.
• 100g (3.5 oz) Icing Sugar: Sifted to remove any hard lumps.
• 300ml (1 1/4 cups) Double Cream: Whipped to soft peaks.
• 90ml (5 tablespoons) Baileys Irish Cream Liqueur: Or slightly more to taste, ensuring the mixture doesn’t become too runny.

For the Topping:

• 150g (5 oz) Milk Chocolate: Good quality, broken into pieces.
• Decorations: Chocolate truffles, shavings, or sprinkles.

How To Make Delia Smith Baileys Cheesecake

1. Prepare the base: Place the digestive biscuits in a plastic bag and bash them with a rolling pin until they resemble fine crumbs (or use a food processor). Stir the sifted cocoa powder into the crumbs. Pour in the melted butter and mix thoroughly until it looks like damp sand. Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Chill in the fridge for 30 minutes to set.
2. Soften the cheese: In a large mixing bowl, beat the room-temperature cream cheese with the sifted icing sugar. Use a wooden spoon or electric mixer on low speed. Beat just until the sugar is incorporated and the cheese is smooth. Do not overmix or the cheese will become watery and the cheesecake won’t set.
3. Whisk the cream: In a separate bowl, lightly whisk the double cream until it thickens slightly but still holds a soft shape (floppy peaks).
4. Combine the filling: Fold the thickened cream into the cream cheese mixture. Pour in the Baileys Irish Cream. Whisk briefly until the mixture is very thick, smooth, and combined. Stop as soon as it holds its shape.
5. Chill the dessert: Remove the tin from the fridge. Spoon the cheesecake mixture over the set biscuit base, smoothing the top with a palette knife. Place the cheesecake back in the fridge for at least 3 hours, but preferably overnight. This long chill is essential for the structure to firm up without gelatin.
6. Melt the chocolate: When ready to serve, place the milk chocolate pieces in a heatproof bowl set over a pan of barely simmering water. Crucial: Ensure the bottom of the bowl does not touch the water, or the chocolate will seize. Allow it to melt slowly, stirring occasionally. Remove from heat and let it cool for 10 minutes until it is body temperature (it shouldn’t feel hot to the touch).
7. Decorate the top: Carefully unclasp the springform tin and transfer the cheesecake to a serving plate. Drizzle the cooled melted chocolate over the cheesecake in a zig-zag or swirl pattern. Top with truffles or chocolate curls while the drizzle is still wet.

Recipe Tips

• Room Temperature Cheese: This cannot be stressed enough. If you use cold cream cheese straight from the fridge, it will remain lumpy even after beating. Take it out at least an hour before starting.
• Cocoa Base: Adding cocoa to the base is a classic Delia-style twist. It provides a bitter counterpoint to the sweet filling. Ensure you sift the cocoa so you don’t get pockets of dry powder in the crust.
• The Chocolate Drizzle: The melted chocolate must be cool before drizzling. If it is hot, it will melt the cheesecake surface and slide off. Test a drop on your lip; if it feels neutral (neither hot nor cold), it is ready.
• Cutting Clean Slices: To get professional-looking slices, dip a sharp knife into a jug of hot water, wipe it dry, and then make a cut. Repeat for every slice.

What To Serve With Baileys Cheesecake?

This dessert is incredibly rich and creamy, so it pairs best with bold flavors. A cup of strong black coffee or an espresso martini mirrors the Irish cream notes perfectly. For a fruit contrast, serve with fresh raspberries; their tartness cuts through the heavy cream cheese and chocolate.

How To Store Leftovers Baileys Cheesecake?

• Refrigerate: Keep the cheesecake in the fridge at all times when not serving. It contains fresh dairy and will soften quickly at room temperature. It will keep well for up to 3 days.
• Freeze: This cheesecake freezes surprisingly well. Wrap the tin in cling film and foil. Freeze for up to 1 month. Defrost in the fridge overnight before adding the chocolate topping.

Baileys Cheesecake Nutrition Facts

• Calories: ~550 kcal
• Fat: 40g
• Carbohydrates: 38g
• Protein: 6g
• Nutrition information is estimated per slice based on 10-12 servings.

FAQs

Try More Recipes:

• Delia Smith No Bake Lemon Cheesecake Recipe
• Delia Smith Simnel Cake Recipe
• Delia Smith Key Lime Pie​ Recipe