Baileys Chocolate Cheesecake

    1 hour 40 mins

    Baileys and chocolate add a delightfully rich flavour to a classic cheesecake. This makes a delicious ending to any special meal.

    551 people made this

    Serves: 12 

    • For the base
    • 185g chocolate biscuit crumbs
    • 60g (1/3 cup) icing sugar
    • 4 tablespoons cocoa powder
    • 60g butter, melted
    • For the filling
    • 600g cream cheese, softened
    • 250g (1¼ cups) caster sugar
    • 3 tablespoons cocoa powder
    • 2 tablespoons plain flour
    • 3 eggs
    • 125g marscapone or 125 ml sour cream
    • 3 tablespoons Baileys or other Irish cream liqueur

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 degrees C. In a large bowl, mix together the biscuit crumbs, icing sugar and 4 tablespoons cocoa. Add melted butter and stir until well mixed.
    2. Pat into the bottom of a 23cm cake pan with removable base so you can remove it easily.
    3. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 230 degrees C.
    4. In a large bowl, combine cream cheese, caster sugar, 3 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition.
    5. Blend in the mascarpone or sour cream and Baileys liqueur mixing on low speed. Pour filling over biscuit base.
    6. Bake in preheated oven for 10 minutes. Reduce oven temperature to 120 C and continue baking for 60 minutes.
    7. With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the pan to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs.

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    Reviews in English (473)


    Made two cheesecakes using this recipe. On the first, I followed the baisc recipe, with the exception of adding 1/2 c Bailey's. As reported by the majority of others, it cracked very badly. I disguised it with Cool Whip and chocolate sprinkles. ***The second I baked using all the tricks I've read about to avoid cracking. 1. All regrigerated ingredients were brought up to room temperature befoe mixing. 2. After baking the crust, it was put in the freezer to cool off. 3. After mixing the batter and putting it into the springform, the springform was placed in a waterbath, with the water being halfway up the side of the springform. I then baked the cake as per the recipe, removing the cake from the waterbath at the end of the bake time. I put the waterbath on the shelf beneath the cake, and left everything in the oven overnight. Results: Not even so much as one solitary crack. It was the prettiest cheesecake I've ever made, every bit as pretty as those from the Cheesecake Factory. The recipe itself was a hit, with both cakes devoured within minutes by my coworkes. All raived about it.  -  19 Dec 2004  (Review from Allrecipes US | Canada)


    IME most important thing to do to prevent cracks in my cheesecakes is to GREASE AND FLOUR my cake pans. this is becos cheesecake will tend to shrink and hold together as it bakes, so if you don't grease and flour, the cake will stick to the sides. the surface tension will be too much so it cracks in the middle. a water bath will further reduce the likelihood of the cracking, but the greasing and flouring is the deciding factor. hope this helps.  -  30 Dec 2005  (Review from Allrecipes US | Canada)


    This recipe produces a very high quality cheesecake. I use 2 regular cream cheese and 1 low fat, light sour cream and reduced fat Oreos; the lower fat ingredients are totally undetectable. I never put my springform pan IN a water bath; I place a roasting pan full of boiling water on the rack below my cheesecake. This steam method works just as well, with no threat of seepage. Thank you for sharing this phenomenal recipe!  -  04 Apr 2007  (Review from Allrecipes US | Canada)