Jamie Oliver Baileys Cheesecake Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Baileys Cheesecake. It was at a friend’s dinner party, and everyone was raving about it before I even got a bite. The creamy texture, the subtle kick from the Baileys, and that perfect balance between sweetness and richness – it completely blew me away. That night, I knew I had to recreate it at home.

This cheesecake isn’t just dessert; it’s a conversation starter, a crowd-pleaser, and honestly, a little bit of indulgence wrapped in one. Whether you’re making it for a special occasion or just because, Jamie’s recipe brings a bit of joy and a lot of flavor to the table.

Jamie Oliver’s Baileys Cheesecake Recipe

Jamie Oliver’s take on Baileys Cheesecake is like the perfect marriage of Irish cream and classic cheesecake. What I love most about it is how straightforward it is, yet it feels so fancy. Jamie manages to keep it real, using everyday ingredients that come together to create something that tastes like it took hours to perfect.

The recipe starts with a buttery biscuit base that’s crisp yet tender. Then there’s the cheesecake filling – rich cream cheese mixed with the smooth sweetness of Baileys Irish Cream. The topping is a silky Baileys-infused ganache that adds a luscious finish.

It’s one of those recipes you want to share with friends but also keep all to yourself because it’s that good.

Ingredients Needed

Gathering everything feels like preparing for a treat – the excitement builds! Here’s what you’ll need:

• For The Base

  • Digestive biscuits or graham crackers (about 200g)
  • Unsalted butter, melted (around 100g)

• For The Cheesecake Filling

  • Cream cheese (400g) – make sure it’s full-fat for the creamiest texture
  • Caster sugar (100g) – just the right amount to sweeten without overpowering
  • Eggs (2 medium) – help bind the filling
  • Baileys Irish Cream (100ml) – the star ingredient for that unmistakable flavor
  • Sour cream or crème fraîche (100g) – adds a gentle tang and creaminess
  • Vanilla extract (1 tsp) – subtle aroma and depth

• For The Topping

  • Dark chocolate (100g) – I love using at least 70% cocoa for richness
  • Baileys Irish Cream (50ml) – to make the ganache silky and smooth

How To Make Jamie Oliver’s Baileys Cheesecake

Making this cheesecake feels like a little kitchen adventure, and honestly, it’s easier than you might think.

1. Crush The Biscuits

   • I usually toss them into a plastic bag and bash with a rolling pin until they’re fine crumbs. It’s oddly satisfying.

2. Make The Base

   • Mix the crumbs with melted butter until it looks like wet sand.
   • Press the mixture firmly into a springform tin base.
   • Pop it in the fridge to chill while you prepare the filling.

3. Whip Up The Filling

   • Beat the cream cheese until smooth.
   • Gradually add the sugar and eggs one at a time.
   • Stir in Baileys, sour cream, and vanilla extract.
   • Pour the filling over the chilled base, smoothing the top.

4. Bake

   • Place in a preheated oven (around 160°C/320°F).
   • Bake for about 40-45 minutes – it should be set around the edges but still a little wobbly in the middle.

5. Prepare The Ganache Topping

   • Melt chocolate gently with Baileys over a bain-marie.
   • Pour over the cooled cheesecake once it’s out of the oven.
   • Chill for at least 4 hours or overnight.

6. Serve

   • Run a knife around the edge before removing the tin.
   • Slice and enjoy the creamy, boozy bliss.

Ingredient Science Spotlight

Here’s where it gets nerdy and cool. Ever wondered why cream cheese and eggs are crucial here?

• Cream cheese: Its high-fat content gives the cheesecake that velvety texture and rich flavor. The fat also helps trap air during beating, making the filling light yet dense.
• Eggs: They act as binders, helping the cheesecake hold its shape. As the eggs heat during baking, the proteins coagulate, transforming the filling from liquid to solid.
• Baileys: Besides adding flavor, Baileys contains alcohol and cream, which slightly affect the cheesecake’s structure – making it a bit softer and more luscious without compromising firmness.
• Butter and biscuits: Butter coats the crumbs, binding them and creating a solid base that contrasts beautifully with the creamy filling.

Understanding these little roles can help you tweak the recipe with confidence, whether you want a firmer or creamier cheesecake.

Expert Tips

Over the years, I’ve learned a few things to get this cheesecake just right:

• Don’t overmix the batter: It can introduce too much air, causing cracks during baking.
• Use room temperature ingredients: This helps everything blend smoothly without lumps.
• Avoid overbaking: The center should still jiggle slightly when you take it out. It firms up as it cools.
• Chill thoroughly: Patience here is key. The ganache sets and the flavors meld beautifully after a long chill.
• Run a hot knife when slicing: Dip your knife in hot water, wipe dry, and slice for clean edges.

Recipe Variations

Jamie’s recipe is a solid base you can easily customize:

• Nutty twist: Add crushed toasted hazelnuts or pecans to the base for extra crunch.
• Coffee kick: Swap half the Baileys for espresso to deepen the flavor.
• Berry surprise: Top with fresh raspberries or a mixed berry compote for a fruity contrast.
• Vegan option: Use dairy-free cream cheese and plant-based butter, and replace eggs with flax eggs – though the texture will be slightly different.

Final Words

Making Jamie Oliver’s Baileys Cheesecake is more than just baking – it’s creating a moment. The rich, creamy filling with that unmistakable Irish cream flavor turns any gathering into something special. And the best part? It’s surprisingly straightforward, so even if you’re new to cheesecake, this recipe will have you feeling like a pro.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Baileys Cheesecake?

You’ll need digestive biscuits, butter, cream cheese, Baileys Irish Cream, double cream, sugar, and some vanilla extract.

Can I Use A Different Alcohol Instead Of Baileys?

Yes, you can substitute Baileys with another cream liqueur like Amarula or Carolans, but it will change the flavor.

Do I Have To Use Double Cream?

Double cream is best for a rich texture, but you can use heavy cream if that’s what you have.

How Long Does It Take To Make Jamie Oliver’s Baileys Cheesecake?

It takes about 20 minutes to prep, but you’ll need to chill it in the fridge for at least 4 hours, ideally overnight.

Can I Make This Cheesecake Without Baking?

Yes! This cheesecake is a no-bake recipe, so you don’t need to worry about the oven.

How Can I Make The Base Crunchy?

Make sure to crush the digestive biscuits finely and press the mixture firmly into the tin. This will help make the base nice and crunchy.

Can I Make Jamie Oliver’s Baileys Cheesecake Gluten-free?

Yes, just swap the digestive biscuits for gluten-free ones, and you’re good to go.

Can I Freeze Jamie Oliver’s Baileys Cheesecake?

You can freeze it, but the texture may change slightly when thawed. It’s best to serve it fresh after chilling.

How Can I Decorate My Baileys Cheesecake?

You can top it with whipped cream, grated chocolate, or a drizzle of Baileys. A few chocolate shavings also work great!

What Size Tin Should I Use For Jamie Oliver’s Baileys Cheesecake?

A 20cm (8-inch) springform tin works best for this recipe. It’s the right size to get a nice thick cheesecake.