Sw baileys cheesecake

• Yields: One 9-inch cheesecake (12 generous slices)

• Prep Time: 30 minutes

• Chill Time: 6 hours (minimum), preferably overnight

• Total Time: 6 hours 30 minutes (plus chilling)

• Difficulty: Medium (The process is straightforward, but achieving a clean swirl requires a gentle touch).

• Category: Dessert

• Cuisine: Irish-American Fusion

Equipment You’ll Need

• 9-inch Springform Pan

• Food Processor or rolling pin and zip-top bag

• Electric Hand Mixer or Stand Mixer

• Large Mixing Bowls

• Spatula

• Small Heatproof Bowls

• Whisk

Ingredients

For the Chocolate Biscuit Base:

• 200g (7 oz) Digestive Biscuits or Graham Crackers

• 100g (3.5 oz / 7 tbsp) Unsalted Butter, melted

• 2 tbsp Granulated Sugar

• 1 tbsp Unsweetened Cocoa Powder

For the Cheesecake Filling:

• 600g (21 oz) Full-Fat Cream Cheese, at room temperature

• 100g (½ cup) Caster Sugar (or superfine sugar)

• 1 tsp Vanilla Extract

• 300ml (1 ¼ cups) Heavy Cream (Double Cream), cold

• 150ml (⅔ cup) Bailey’s Irish Cream

• 10g (2 tsp) Gelatin Powder

• 3 tbsp Boiling Water

For the Bailey’s Swirl & Ganache Topping:

• 100g (3.5 oz) Dark Chocolate (50-70% cocoa), finely chopped

• 100ml (scant ½ cup) Heavy Cream (Double Cream)

• 2 tbsp Bailey’s Irish Cream

Step-by-Step Instructions

Step 1: Prepare the Chocolate Biscuit Base

1. Line the Pan: Lightly grease the base and sides of your 9-inch springform pan. For easy removal, you can line the base with a circle of parchment paper.

2. Crush the Biscuits: Place the digestive biscuits in a food processor and pulse until you have fine crumbs. If you don’t have a processor, place them in a sturdy zip-top bag and crush with a rolling pin until uniformly fine.

3. Combine: In a medium bowl, mix the biscuit crumbs, melted butter, sugar, and cocoa powder. Stir until the mixture resembles wet sand and every crumb is coated.

4. Press and Chill: Transfer the mixture to the prepared springform pan. Press it down firmly and evenly into the base using the back of a spoon or a flat-bottomed glass. Chill in the refrigerator for at least 30 minutes to set while you make the filling.

Step 2: Create the Cheesecake Filling & Swirl

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the 3 tablespoons of boiling water. Whisk immediately with a fork until the gelatin is completely dissolved and no granules remain. Set aside to cool slightly.

2. Whip the Cream: In a large bowl, using an electric mixer, whip the cold heavy cream until it forms soft peaks. Be careful not to overwhip. Set aside.

3. Cream the Cheese: In a separate, larger bowl, beat the room-temperature cream cheese, caster sugar, and vanilla extract together until completely smooth, creamy, and free of lumps. This should take about 3-4 minutes. Scrape down the sides of the bowl as needed.

4. Incorporate Gelatin and Bailey’s: With the mixer on a low speed, gradually pour in the dissolved gelatin, ensuring it is fully incorporated. Then, slowly pour in 100ml of the Bailey’s Irish Cream, mixing until just combined.

5. Fold in the Whipped Cream: Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Be gentle to maintain as much air as possible, which gives the cheesecake its light texture.

6. Divide and Flavour: Spoon about one-third of the plain cheesecake filling into a separate bowl. Pour the remaining 50ml of Bailey’s into this smaller portion and fold it in until fully combined. You now have a larger portion of plain filling and a smaller portion of Bailey’s filling.

7. Assemble the Swirl: Retrieve the chilled base from the refrigerator. Spoon large dollops of the plain cheesecake filling over the base, spreading it out roughly. Next, dollop the Bailey’s-flavoured filling randomly on top. Use a skewer or the tip of a knife to gently swirl the two fillings together to create a marbled effect. Avoid overmixing, or you will lose the definition.

8. Smooth the Top: Gently smooth the top with a spatula or palette knife.

Step 3: Make the Bailey’s Ganache & Final Chill

1. Prepare the Ganache: Place the finely chopped dark chocolate in a heatproof bowl. Heat the 100ml of heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

2. Whisk and Add Bailey’s: Whisk gently until the chocolate has melted and the mixture is smooth and glossy. Whisk in the 2 tablespoons of Bailey’s Irish cream.

3. Top the Cheesecake: Allow the ganache to cool for 5-10 minutes so it thickens slightly but is still pourable. Pour it over the swirled cheesecake filling, tilting the pan to create an even layer.

4. The Long Chill: Carefully transfer the cheesecake to the refrigerator. Chill for a minimum of 6 hours, but for the best results and the perfect slice, let it set overnight (8-12 hours).

Step 4: Serving

1. Release the Cheesecake: To serve, run a thin, warm knife around the edge of the springform pan. Release the clasp and carefully remove the ring.

2. Slice Cleanly: For pristine slices, dip a sharp knife in hot water, wipe it dry, and then make a cut. Repeat this process for each slice.

3. Garnish and Enjoy: Serve the slices as they are, or garnish with a little whipped cream, chocolate shavings, or a drizzle of extra Bailey’s.

Nutrition Information (Per Slice, approximate)

• Calories: ~645 kcal

• Carbohydrates: 38g

• Protein: 7g

• Fat: 49g

• (Saturated Fat: 30g)

• Cholesterol: 135mg

• Sodium: 280mg

• Sugar: 28g

Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and measurements.

Chef’s Notes & Tips for Success

• Room Temperature is Key: Ensuring your cream cheese is at room temperature is non-negotiable. It prevents a lumpy filling and makes for a smoother, airier texture.

• Gelatin Substitute: For a vegetarian option, you can use agar-agar. Follow the package instructions to substitute for the gelatin powder, as the conversion is not 1:1.

• Don’t Over-swirl: The key to a beautiful marbled effect is a light hand. Just a few figure-eight motions with a skewer are enough.

• Chill Time is Not Optional: This cheesecake sets in the fridge. Rushing this step will result in a runny slice. Patience is your greatest tool here.

• Storage: Store any leftovers covered in the refrigerator for up to 5 days. This cheesecake does not freeze well due to the cream and Bailey’s content.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.