Prep Time: 20 mins Chill Time: 4 hours Total: 4hr 20 mins Yields: 10
This dessert brings Ireland to mind – its flavors, culinary traditions, and stunning landscapes. In my version of the recipe, I’ve employed chocolate biscuits for a solid base that complements the creaminess. I’ve also infused the cream with vanilla bean seeds to balance the intense flavors of Philadelphia and mascarpone. Try it out and enjoy a taste of Ireland!
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Baileys Irish Cream Cheesecake
For the base
- 240 g chocolate biscuits
- 120 g butter
For the cream
- 400 g mascarpone
- 450 g Philadelphia
- 200 g cream
- 20 g gelatin
- 150 g sugar
- 250 g Baileys
- 1 pod vanilla seeds
- chocolate decorations to taste
For the base
- Place the biscuits in a food processor or blender and process until they resemble sand. Transfer this biscuit mixture to a bowl, melt the butter and mix it in, creating a thicker consistency.
- Prepare the mold by lining the bottom and sides with parchment paper – you can refer to my detailed tutorial for guidance. Press the biscuit mixture into the mold, spreading it evenly and smoothing the surface with a spoon. Refrigerate the mold for about 30 minutes to firm up while you move on to the next steps.
For the creamy filling
- Soften the gelatin by soaking it in cold water for at least 10 minutes – I have some useful tips for this process.
- In a large bowl, combine mascarpone, spreadable cheese, vanilla, and powdered sugar, stirring with a spatula until the mixture turns creamy.
- Warm the Baileys in a saucepan or microwave, then drain the softened gelatin and gently squeeze out excess water. Add the gelatin to the warm Baileys (removed from heat) to dissolve it completely, and let the mixture cool.
- Separately, use an electric mixer to whip the cream until it reaches a smooth, soft consistency – it shouldn't be too firm. Check out my tutorial for a visual guide on how to achieve this.