Name: Baileys Irish coffee cheesecake recipe
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 12
Ingredients: 250g Choc Ripple biscuits; 1 tsp ground espresso; 100g butter, melted; 500g cream cheese; 300ml sour cream; 1/2 cup brown sugar; 1/2 cup caster sugar; 1/4 cup Irish cream; 30ml shot of espresso, cooled; 4 eggs

by Greer Worsley Last updated on 09/03/2021

Baileys plus espresso in cheesecake form - could there be anything more decadent? Give yourself plenty of time to make this as it needs to cook at a low temperature, then cool and set properly to ensure a perfect result. - Greer Worsley

Ingredients

250g Choc Ripple biscuits
1 tsp ground espresso
100g butter, melted
500g cream cheese
300ml sour cream
1/2 cup brown sugar
1/2 cup caster sugar
1/4 cup Baileys Irish cream
30ml shot of espresso, cooled
4 eggs

Method

Step 1

Preheat oven to 140C. Line the base and sides of a 22cm springform tin with baking paper.
Step 2

In a food processor, blitz biscuits into a fine crumb. Add espresso and pulse to combine. Add melted butter and blitz until thoroughly mixed. Pour into prepared tin and press to form an even layer in the base.
Step 3

Wipe out food processor bowl. Blitz cream cheese and sour cream until smooth. Add sugars, Baileys and espresso, and pulse to combine. Add eggs one at a time, and ensure they are mixed thoroughly. Pour into prepared tin over biscuit base. Bake for 55 minutes until just set. Turn off the oven and allow cheesecake to cool with the oven door ajar. Refrigerate overnight.
Step 4

To make glaze, heat cream in a saucepan until just simmering. Place chopped chocolate in a bowl and pour over hot cream. Stir until smooth. Whisk in icing sugar. Allow to cool, then pour over cheesecake and smooth into an even layer. Refrigerate for 30 minutes to set.
Step 5

Slice cheesecake into wedges to serve.

Recipe Notes

from Australia’s Best Recipes team

+ overnight cooling.

This cheesecake needs to be cooked in a very low oven to ensure the finished product is smooth and silky. Cooking times may vary, so check your cheesecake intermittently and give the tin a little shake to see if the centre has set. It will be a little wobbly but not liquid when it’s done. If the top of the cheesecake is starting to brown before it is set, cover with foil.

If you don’t have a home espresso machine, you can mix instant coffee with boiling water to create a shot of strong coffee to add to the mixture.

You can make this in a 20cm tin, but the cheesecake layer will be thicker so adjust cooking time accordingly.

Recipe and photo by Greer Worsley.