Description
Jamie Oliver Baileys Cheesecake is a no-bake dessert featuring a crunchy biscuit base, a creamy filling infused with Baileys Irish Cream, and a topping of your choice, such as whipped cream or chocolate shavings. The Baileys adds a rich, smooth flavor to the cheesecake, making it an indulgent treat that’s perfect for special occasions or whenever you need a sweet pick-me-up.
Ingredients
Scale
For the Base:
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- 250g (8.8 oz) digestive biscuits, crushed: Forms the crunchy base of the cheesecake.
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- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
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- 600g (21 oz) full-fat cream cheese, softened: The main ingredient for a smooth, creamy filling.
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- 150g (5.3 oz) icing sugar: Sweetens the filling without overpowering the Baileys flavor.
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- 200ml (6.8 fl oz) Baileys Irish Cream: Adds a rich, indulgent flavor to the cheesecake.
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- 300ml (10.1 fl oz) double cream, whipped: Adds lightness and volume to the cheesecake filling.
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- 1 tsp vanilla extract: Enhances the overall flavor of the filling.
For the Topping:
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- 100g (3.5 oz) dark chocolate, shaved or grated (optional): Adds a rich, chocolatey finish to the cheesecake.
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- Whipped cream (optional): Adds a light and creamy topping.
Instructions
For the Base:
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- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
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- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
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- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
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- Add the Irish Cream and Vanilla: Gradually pour in the Irish Cream and vanilla extract, mixing until fully incorporated and smooth.
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- Fold in the Whipped Cream: Gently fold the whipped cream into the Baileys cream cheese mixture until well combined and light.
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- Assemble the Cheesecake: Pour the Baileys cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
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- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
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- Decorate with Chocolate or Cream: Once the cheesecake is set, top it with shaved or grated dark chocolate. Alternatively, you can pipe or spread whipped cream on top for an extra layer of indulgence.