Gluten Free Bailey's Baked Cheesecake
A delicious baked cheesecake using the infamous Baileys Cream Liqueur. This gluten free cheesecake makes an excellent after dinner treat for dessert or the centre piece at the tea table. Baked cheesecakes are really not that hard to make once you know how, follow my tips and you'll have success every time.
Servings: 12 slices
For the biscuits base
- 300 g gluten free digestives I use two packets of GF Digestive biscuits
- 80 g butter melted
For the baked cheesecake layer
- 550 g cream cheese I use 3x small tubs of Philadelphia Cream Cheese
- 125 g caster sugar
- ½ tbsp instant coffee granules
- 1 tbsp boiled water
- 6 eggs
For the Bailey's cream topping
- 100 ml Bailey's Irish Cream Original
- 300 ml double cream
- 2 tbsp icing sugar
- pinch of salt
To make the biscuit base
Preheat oven to 200°C | 180°C Fan | 400°F | Gas 6
Crush the digestives in a large bowl or blitz in a food processor.
Pour in melted butter and mix/blitz to combine, this is your biscuit base ready to go into your greased and lined 20cm loose bottom cake tin.
Press the butter and biscuit mixture into the bottom of the tin and push a little of the crumble mixture up the sides of the tin (about 2cm high will be enough). Don't worry about being precise. Smooth down the rest of the base with the back of a spoon to make it level.
Bake the base only in the oven for 10mins, remove and start on your baked cheesecake filling whilst the base cools a little.
To make the baked cheesecake layer
IMPORTANT: Turn the oven down to 170°C | 150°C Fan | 325°F | Gas 3
Empty the tubs of cream cheese into a mixing bowl and whip until smooth.
Add the caster sugar and whisk until light and fully combined.
Next mix the coffee granules with the boiled water and mix to dissolve the coffee, pour this into the cream cheese mixture and whisk briefly to combine.
Beat all 6 eggs in a jug with a fork. Then add the eggs a little at a time, whisking after each addition.TOP TIP: be patient and do this gradually or else you'll decorate your walls and ceiling with gloopy cream cheese - trust me on this one!
Spoon the cheese mixture into the cake tin over the still warm biscuit base and place on a baking sheet in the oven.
Bake for 40mins - not a minute more! It will be wobbly in the middle still, trust me, it will set.
Using a dishcloth or oven gloves to wedge the door open, leave the cheesecake in the oven for as long as it takes for the oven to cool to body temperature (about an hour), this slow cooling process prevents cracking.NOTE: don't worry if cracks appeared during cooking, they'll sort themselves out. The middle will sink ever so slightly and the cheesecake will continue to colour a little.
Once the cake tin is cool enough to touch, remove from the oven and transfer to the fridge to chill for about an hour.
To make the Bailey's cream topping
In a clean bowl whip the double cream until stiff.
Add the Bailey's, icing sugar and a pinch of salt and whip again back to stiff peaks.
Remove the cheesecake from the fridge and sill in the tin add the Bailey's cream topping smoothing the top with the back of a spoon or spatula.
Return to the fridge to allow the cream topping to thicken and when you're ready to serve run a rounded knife round the sides of the tin and remove the baked cheesecake carefully onto a serving plate.
Calories: 516kcal | Carbohydrates: 32g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 310mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1268IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg