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Six-Minute Baileys Cheesecake

by Sarah Rainey from Six-Minute Showstoppers

Turn your favourite tipple into a quick and easy cheesecake with Sarah Rainey's six-minute Baileys cheesecake recipe - the perfect fuss-free Christmas dessert.

From the book


Whether it’s served in a chilled glass, swirled into hot chocolate or baked in a cake, I’m a sucker for Baileys – so much so that sometimes I need reminding it’s alcoholic, as I could glug it at all hours of the day. My frozen cheesecake celebrates the creamy chocolate liqueur by making it the centrepiece of this fabulous dessert.

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250g (approx.15) milk chocolate digestives
100g unsalted butter, melted
500g full-fat cream cheese
100g icing sugar
2 tbsp Baileys or other cream liqueur
300ml double or whipping cream
100g dark chocolate, 90g chopped into small chunks

Essential kit

You will need: a 20cm-round cake tin (springform is best).


Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.

Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)

Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.

Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.

In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.

Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.

Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.

It should keep for 1 to 2 months in the freezer, wrapped

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From the book: Six-Minute Showstoppers

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