baileys chocolate cheesecake - all time favourite!

Today is my neighbor, Lei's birthday. I want to make her a birthday cake. What should I make? Well, who would say 'no' to a gooey chocolate cake..... so I decide to make her a chocolate cheesecake.

As Ina said, chocolate cake is never going to feel like chocolate without a tint of coffee. This time my chocolate cake incorporates a substantial flavor of Baileys, an Irish cream coffee liqueur. And it tastes just perfect.

I am pretty confident that Lei would love this cake, soft, moist and so chocolatey ... hope this cake would serve a sweet memory for her birthday this year..... xx



This cake serves 8
Preparation time: 30 mins
Baking time: 1hr 20 mins
Level: Easy

Baileys Chocolate Cheesecake

You'll need:

175 g chocolate biscuit crumbs (you can buy McVities chocolate or dark chocolate biscuits)
25 g icing sugar *
5 Tbsp cocoa powder
25 g butter, melted
200 g cream cheese, softened (you can choose light cream cheese)
150 g caster sugar *
4 Tbsp cocoa powder
3 Tbsp plain flour
3 eggs
125 g Italian Marscapone cheese or soured cream
4 Tbsp Irish cream liqueur (you can buy Baileys)


Preheat oven to 180 C. Put the biscuits in a plastic bag and use a roller to roll it to tiny pieces. Then mix together the biscuit crumbs, icing sugar and 5 Tbsp cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 23cm loose-bottomed or spring form cake tin. Bake in preheated oven for 10 mins; set aside. Increase oven temperature to 230 C.


In a large bowl, combine cream cheese, caster sugar, 4 Tbsp cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the marscapone cheese (or soured cream) and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.

Bake at 230 C for 10 mins. Reduce oven temperature to 120 C and continue baking for 60 mins.

With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving.

If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs or icing sugar. It makes a lot difference.

* the amount of sugar I used was just about half of the original receipe, and I think it tastes just fit. If you prefer a sweeter cake, you can always adjust the amount to your taste.