Let’s talk about indulgence. this isn’t just any cheesecake. Nigella Lawson’s Baileys Cheesecake is an absolute dream for those who have a soft spot for creamy, boozy desserts. Imagine a smooth, velvety cheesecake, rich with the comforting flavors of Baileys Irish Cream, all balanced out with a buttery, crunchy biscuit base. It’s like the best of both worlds: the velvety richness of a classic cheesecake and the cozy, warm notes of Baileys swirling through every bite. The magic of this cheesecake lies in its simplicity. You’re not spending hours whisking, baking or stressing over complicated steps. Instead, you’re taking a few high-quality ingredients, tossing them together and letting the fridge work its chilling magic.
Every time I make this, it feels like the perfect dessert for almost any occasion. Birthday? Yes. Dinner party? Absolutely. Or, maybe it’s just a Friday night when you want to treat yourself after a long week (because why not?). The beauty of Nigella’s Baileys Cheesecake is that it’s one of those desserts that feels fancy but doesn’t require a level of precision or advanced baking skills. In other words, it’s indulgent but approachable. And honestly, after a long day, who doesn’t want something that tastes like it came from a five-star restaurant but takes barely any effort?
Nigella Baileys Cheesecake Recipe
Ingredients Needed
What I love about this cheesecake is that the ingredients list is short and sweet (pun intended), yet each one plays an important role in creating that rich, satisfying texture.
Here’s what you’ll need:
- Digestive biscuits (about 250g or 9 oz): These are the unsung heroes of the crust. They bring a buttery crunch and a little bit of sweetness that holds the whole thing together. I’ve also used graham crackers in a pinch but there’s something about the UK-specific digestive biscuits that gives it an authentic feel.
- Unsalted butter (about 100g or 7 tbsp): This is for binding the biscuit crumbs together and ensuring the base is both sturdy and melt-in-your-mouth good. Don’t even think about using salted butter here. trust me, the subtle sweetness of unsalted butter is key.
- Full-fat cream cheese (about 600g or 21 oz): Cream cheese is the heart and soul of any good cheesecake and Nigella doesn’t skimp on this. The richness and tanginess of cream cheese create that smooth, indulgent texture you expect from a cheesecake.
- Mascarpone cheese (about 250g or 9 oz): This is an extra special touch from Nigella. The mascarpone brings a slightly lighter, more delicate texture to the mix and complements the richness of the cream cheese.
- Baileys Irish Cream (about 100ml or 1/2 cup): The star of the show. Baileys adds that unmistakable boozy warmth. When you fold this into the mixture, it imparts a lovely depth and smoothness. It’s subtle but there. almost like a quiet wink to your taste buds.
- Icing sugar (about 150g or 3/4 cup): Sweetening the mixture while still allowing the other flavors to shine. Icing sugar dissolves so easily, so you don’t have to worry about any grainy texture.
- Vanilla extract (1 tsp): A dash of vanilla rounds out all the flavors and provides that little something in the background that makes the cheesecake taste just right.
- Double cream (about 250ml or 1 cup): This is where the magic happens. The double cream adds the dream-like texture that makes the cheesecake a melt-in-your-mouth delight.
Equipment Needed
Now, for the equipment, we’re talking about simple, everyday kitchen tools. Nothing too fancy but you’ll need:
- A 9-inch springform tin: This is a must. You need a tin that will hold all the creamy goodness and allow for easy removal once it’s set.
- A food processor (or a good ol’ rolling pin and a sturdy plastic bag for smashing the biscuits if you’re feeling nostalgic). The food processor will save you a lot of time in making those perfect biscuit crumbs.
- Electric hand whisk or stand mixer: Since you’re working with cream cheese and mascarpone, an electric whisk is a game-changer for getting that perfectly smooth, fluffy texture.
- Mixing bowls: A large one for the cream mixture and a smaller one for the base. No need for anything too big, just enough to comfortably combine ingredients.
- Spatula: For gently folding the mixture and smoothing the cheesecake into the tin.
- Cling film or foil: To cover the cheesecake as it chills in the fridge. You want to make sure nothing gets into the cake while it’s setting.
Instructions To Make Nigella Lawson’s Baileys Cheesecake
- Make the base: Start by whizzing the digestive biscuits in a food processor until they turn into fine crumbs. If you don’t have a processor, pop them in a strong plastic bag and bash away with a rolling pin. Either way, you want the crumbs to resemble sand. Melt your butter in a saucepan or microwave until it’s completely liquid. Combine the two, stirring well and press this crumbly mixture into the base of your springform tin. Use the back of a spoon to compact it nicely. Place this in the fridge to set while you work on the filling.
- Prepare the filling: In a large mixing bowl, combine the cream cheese and mascarpone. Beat them together with an electric whisk until they’re smooth and lump-free. Add the icing sugar, Baileys and vanilla extract and continue mixing until everything is well combined. The mixture should feel light and creamy at this point. In another bowl, whip the double cream until it forms soft peaks. Gently fold this whipped cream into the cream cheese mixture using a spatula. You want to be careful not to deflate the cream, so take your time here.
- Assemble: Spoon the creamy mixture on top of your chilled biscuit base, spreading it out evenly. Smooth the top with a spatula to create a lovely flat surface.
- Chill: Cover the cheesecake with cling film or foil and refrigerate for at least 4 hours but preferably overnight. This gives the flavors a chance to meld together and allows the cheesecake to firm up.
- Serve: When ready to serve, carefully remove the cheesecake from the springform tin. You can decorate the top with some grated chocolate, whipped cream or even a drizzle of Baileys if you’re feeling extra.
What I Learnt
Making Nigella’s Baileys Cheesecake has been a lesson in simplicity and indulgence. The first time I made it, I was honestly surprised by how easy it was to put together. I was expecting a more complex process but all I had to do was mix and chill. The texture, though? That was next-level. The combination of mascarpone and cream cheese gives it this soft, cloud-like quality but then the Baileys lifts it to something truly special. It’s like the cheesecake is wrapped in a gentle, boozy hug that makes every bite feel comforting.
I also learned that cheesecake needs time. The fridge is where the magic happens. I’ve made this cheesecake last minute before (in the spirit of impatience) but I promise you. if you can leave it overnight, it’s 100% worth it. The flavors develop so much more and the texture becomes even more luxurious.
One last tip: I’ve tried it with a bit more Baileys on top, just for that extra kick. It’s a delightful touch, especially if you’re serving it for a special occasion. A little Baileys drizzle never hurt anyone!
FAQs
Can I Make Nigella’s Baileys Cheesecake Ahead Of Time?
Yes, absolutely! In fact, this cheesecake actually gets better with time. You can make it a day or even two ahead of when you plan to serve it, and the flavors just meld together beautifully. Just be sure to cover it well with plastic wrap and keep it in the fridge.
What Can I Substitute For Baileys In Nigella’s Cheesecake Recipe?
If you want a non-alcoholic version, you can try using a coffee-flavored syrup or a sweetened Irish cream-flavored non-alcoholic drink. If you’re just looking to skip the alcohol, a mix of cream and a touch of vanilla extract can give you a creamy, rich vibe without the Baileys punch.
How Do I Make Nigella’s Baileys Cheesecake Extra Creamy?
To make it extra creamy, make sure your cream cheese is at room temperature before you mix it, and don’t overbeat it. You want everything to be smooth but not too whipped. Also, folding in the whipped cream gently at the end is key to keeping that perfect texture.
