Baileys Mocha Cheesecake is a delicious and creamy chocolate cheesecake flavoured with Baileys and coffee.
First published March 2013. Update April 2019.
Sigh. Over the years, you might have heard me enthuse over my wanton love affair with cheesecakes on the odd occasion – or two! Well, this dark, delicious and delightfully decadent dessert has taken our liaison onto a totally new level altogether! And yes, I like my alliterations!
The first rapturous taste of the Baileys ganache almost pales into insignificance as your senses are assailed by the magical combination of smooth Baileys, bitter dark chocolate and luscious cream cheese. One tiny bite and alas, life will never be the same again!
It is sinfully rich, so a slither goes a long, long way.
Baileys Mocha Cheesecake Recipe
This is a very easy recipe to make, as most cheesecakes are. What you must remember is that baked cheesecakes need to be made the day before, so they can firm up completely in the fridge overnight. These are the steps:
- make the biscuit base
- make the filling
- Don’t overmix!
Beat it at a low speed, and for just long enough to mix. to minimise cracking. But cheesecakes are almost always served with a topping, so the cracks will always be covered!
- Add a starch to your cheesecake
Like cornflour in this recipe. This will stop your cheesecake from crumbling.
- Remove the pan when the cheesecake is cold
I’ve seen advice to do this before placing in the fridge. But in my experience, a cold cheesecake is a firmer and therefore sturdier, cheesecake.
- Grease the sides of your pan too
This is to stop the cake batter from sticking while it’s cooking and shrinking slightly.
How to Serve this Baileys Cheesecake?
As is allows you to savour its flavours to the fullest. Remember I said right at the start that a little goes a long way? So you really don’t need anymore sauce or cream for this.
But if you must, a little ice cream, single cream or clotted cream will be perfect to offset all that chocolatey-ness!
Here, I’m giving the recipe for the Baileys Chocolate Ganache I use to cover the whole cake, when this is made for clients as a birthday cake. The amount here is enough for topping the cake.
There’s very little Baileys, just 1 Tbsp, for just a hint of it. You could leave out the baileys in the ganache, if you like. Or you could even leave the cheesecake unadorned.
If you are doing a chocolate ganache, choose a chocolate you like, be it dark or in this case, I’ve used milk chocolate. The same goes with the chocolate you cook with, use a good quality dark chocolate and one you like. I always bake with Green & Blacks.
To prevent messing up your cake stand when covering a cake, line it with paper by slipping the paper under the cake once it’s on the stand. When done, just slip the paper back out again and bin. Voila! A clean cake stand!