Mary Berry Baileys Cheesecake Recipe

Name: Mary Berry Baileys Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 250g digestive biscuits (or graham crackers); 100g unsalted butter, melted; 1 tbsp caster sugar (optional); 700g full-fat cream cheese, room temperature; 200g caster sugar; 2 tbsp plain flour; 3 large eggs, room temperature; 1 large egg yolk; 200ml sour cream or crème fraîche; 150ml Baileys Irish Cream; 1 tsp vanilla extract; Pinch of fine salt; 300ml double cream, cold (for topping); 2 tbsp icing sugar (for topping); 1–2 tbsp Baileys (for topping); Cocoa powder or chocolate curls, to finish (optional)

This Mary Berry Baileys cheesecake is a rich, creamy baked cheesecake with a crisp biscuit base and a gentle Irish cream warmth in every bite. The texture is velvety and smooth, with a soft set that slices beautifully once chilled. It’s an easy, reassuring bake for confident beginners, and it looks properly special with a Baileys whipped-cream topping. Total time is about 1 hour 25 minutes of hands-on baking, plus at least 6 hours chilling.

Ingredients

For the biscuit base

250g digestive biscuits (or graham crackers)
100g unsalted butter, melted
1 tbsp caster sugar (optional, for a slightly crisper base)

For the Baileys cheesecake filling

700g full-fat cream cheese, at room temperature
200g caster sugar
2 tbsp plain flour
3 large eggs, at room temperature
1 large egg yolk
200ml sour cream or crème fraîche
150ml Baileys Irish Cream
1 tsp vanilla extract
Pinch of fine salt

For the topping (optional but lovely)

300ml double cream, cold
2 tbsp icing sugar
1–2 tbsp Baileys (add to taste)
Cocoa powder, chocolate curls, or grated chocolate (optional)

How to Make Mary Berry Baileys Cheesecake Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the cheesecake bakes evenly.
Line the tin: Grease a 20cm (8-inch) springform tin and line the base with baking parchment. If your tin tends to leak, set it on a baking tray to catch any butter.

Make the biscuit base

Crush the biscuits: Blitz the digestives in a food processor (or bash in a bag with a rolling pin) until they resemble fine crumbs.
Mix and press: Stir the crumbs with melted butter (and caster sugar if using) until the texture looks like damp sand. Tip into the tin and press firmly into an even layer, using the base of a glass to compact it.
Bake the base: Bake for 10 minutes, then set aside to cool while you make the filling.

Mix the Baileys cheesecake filling

Beat until smooth: In a large bowl, beat the cream cheese with the caster sugar, flour, and salt until smooth and creamy. Scrape down the sides so there are no hidden lumps.
Add eggs gently: Beat in the eggs one at a time, then add the egg yolk. Mix only until incorporated so you do not whip in too much air.
Finish the batter: Mix in the sour cream (or crème fraîche), then pour in the Baileys and vanilla. Stir until silky and uniform.

Bake

Fill the tin: Pour the filling onto the cooled base and level the top with a spoon or spatula.
Bake until just set: Bake for 50 to 60 minutes. The edges should look set, and the centre should still have a gentle wobble when you nudge the tin.

Cool and chill

Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks.
Cool fully: Remove from the oven and let it cool to room temperature in the tin.
Chill: Cover and refrigerate for at least 6 hours, or ideally overnight, for the cleanest slices.

Assemble and decorate

Whip the topping: Whip the cold double cream with icing sugar to soft peaks, then drizzle in Baileys and whisk briefly just to combine.
Finish and serve: Spoon or pipe the Baileys cream onto the chilled cheesecake, then dust with cocoa or scatter over chocolate curls. Slice with a warm knife, wiping between cuts.

How to Make Mary Berry Baileys Cheesecake Recipe

Tips

Why did my cheesecake crack?

Cracks usually come from baking too hot, overmixing (whipping in air), or cooling too quickly. Keep the oven at a gentle temperature, mix just until combined once the eggs go in, and cool it slowly in the switched-off oven with the door slightly open.

How do I stop a soggy base?

Two things help: bake the base for 10 minutes, and let the cheesecake cool completely before chilling so condensation does not soften the crust. Also, press the crumbs firmly so the butter binds everything into a tight layer.

How do I get a smooth filling with no lumps?

Use room-temperature cream cheese and eggs, and beat the cream cheese with sugar first until completely smooth. If your cream cheese is stubborn, a quick pass with a silicone spatula against the side of the bowl helps break down any last bits.

How can I make it slice even more cleanly?

Chill overnight, then slice with a knife dipped in hot water and wiped dry each time. If you are topping with whipped cream, add it just before serving for the sharpest edges.

Serving Suggestions

With fresh raspberries or strawberries to cut through the richness
With a drizzle of chocolate sauce or salted caramel
Alongside coffee, espresso, or a mug of strong tea
Finished with chocolate-covered coffee beans for a dinner-party look

Storage

Room temperature

This cheesecake is happiest kept chilled. If serving at a party, it can sit out for up to 2 hours, then return it to the fridge.

Refrigerator

Store covered (or in an airtight container) for up to 4 days. For best flavour and texture, keep it away from strong-smelling foods and add the whipped topping close to serving if you want it looking its best.

Freezing

Freeze the cheesecake (without whipped cream topping) for up to 2 months. Wrap the chilled cheesecake or individual slices in cling film, then a layer of foil. Defrost overnight in the refrigerator and decorate once fully thawed.

Nutrition

Calories: 580 kcal
Carbohydrates: 38 g
Protein: 9 g
Fat: 44 g
Saturated fat: 25 g
Sodium: 360 mg

Nutrition values are estimates and will vary depending on the brands you use and how the cheesecake is sliced.

FAQs

Can I make Baileys cheesecake without alcohol?

Yes. Swap the Baileys for the same amount of double cream (or whipping cream) plus 1–2 teaspoons of coffee extract or vanilla for flavour. The cheesecake will still be rich and creamy, just without the Irish cream note.

What tin size is best for this Baileys cheesecake?

A 20cm (8-inch) springform tin gives the best depth and baking time for this recipe. If you use a 23cm (9-inch) tin, the cheesecake will be slightly thinner and may bake a little faster.

How do I know when a baked cheesecake is done?

Look for set edges and a centre that still has a gentle wobble when you lightly shake the tin. If the whole surface ripples, it needs longer. It will firm up as it cools and chills.

Why is my cheesecake grainy instead of smooth?

Graininess is usually caused by overbaking or mixing too vigorously after adding the eggs. Bake gently, avoid high heat, and mix only until combined once the eggs go in.

Can I make this cheesecake ahead for a party?

Absolutely. Bake it the day before, chill overnight, and decorate just before serving. It slices more neatly when fully chilled, so it’s actually better made ahead.

Can I use a water bath for extra insurance against cracks?

Yes. Wrap the outside of the springform tin in a double layer of foil, place it in a roasting tin, and pour in hot water to come halfway up the sides. Bake as directed, checking towards the end as it can bake slightly more evenly this way.