First published March 2013. Updated 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!
More Cakes on LinsFood
Baileys Mocha Cheesecake
- 200 g (7 oz) plain digestive biscuits
- 100 g (3½ oz) butter, melted
- 1 Tbsp good quality cocoa powder
- 1 tsp caster sugar
- 600 g (1 lb 5 oz) full fat cream cheese
- 4 eggs
- 250 g (9 oz) dark chocolate (70%)
- 200 g (7 oz) caster sugar
- 125 ml (½ cup) evaporated milk
- 125 ml (½ cup) Baileys
- 1 Tbsp of instant coffee granules as is. not dissolved in water
- 1 tsp vanilla extract
- 2 Tbsp cornflour (cornstarch in the US)
- a little melted butter for greasing
Baileys Chocolate Ganache
- 120 g (4.5 oz) milk chocolate
- 3 Tbsp double cream heavy cream
- 1 Tbsp Baileys
You need a 9″/23cm loose bottomed pan.
- Prepare your cake tin as required, i.e. grease, line and grease.
- Heat the oven to 190˚C/375˚F.
- Place the biscuits, sugar and cocoa powder in the food processor/chopper and pulse to get fine crumbs. It should turn a dark colour because of the cocoa.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. Then leave it to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while weget the cheesecake done.
- Melt the chocolate on 50-80% power for 90 seconds. The lower your microwave power (800w or 1000w?), the lower the percentage. Check, stir if slightly melted and zap again for 30-60 seconds and repeat until it’s completely melted. Set aside.
- Beat the cream cheese on the lowest setting and add sugar gradually until it’s all in.
- Add the flours, scrape down the sides and beat for 20 seconds or so until it’s all mixed.
- Add eggs, one at a time, keep beating on low speed to incorporate.
- Add the rest of the ingredients: melted chocolate, milk, Baileys and vanilla, beat on low for 30-60 seconds, scraping down the sides, until it’s all mixed. Add the coffee granules last, stir very lightly.
- Pour slowly into the base lined pan and bake at 190˚C for 50 minutes.
- Cool on a wire rack completely. Leave in the tin, wrap loosely with foil and refrigerate overnight.
- Melt the chocolate and cream on 50-80% power. Stir and mix completely.
- Add the Baileys, mix and leave to cool completely.
- Unmould the cake and top/cover as desired and leave in the fridge until time to cut and serve.