This Baked Baileys Cheesecake is literally the BEST cheesecake that I’ve ever tasted! It has the smoothest and creamiest Baileys mascarpone and cream cheese filling with an Oreo Crust. The buttery Oreo cookies base complement perfectly with velvety taste of Baileys. And the best thing is – this baked cheesecake doesn’t require a water bath and is super easy to make!
I am always, ALWAYS, keen to add alcohol into my desserts to make them a little bit naughty and sexy to eat. Click on the links below to check them out:
Baileys is one of my favourite liqueur (to kill my sweet cravings at night) and it goes perfectly with a cheesecake. You might want to check out my Baileys Hazelnut Dark Chocolate Mousse Cup for a party dessert idea.
Tips of making the perfect baked cheesecake!
To perfect a baked cheesecake, there’re a couple things to take note of:
- Bake at LOWER temperature for a LONGER period of time – baking cheesecake at a low temperature is crucial to cooking the filling steadily and evenly, which achieves the creamy and smooth texture. Last thing that we want is to overcook the filling or to burn the top. I baked my cheesecake at 140C for 90 mins and I think it is a good setting that cooks the cheesecake nicely and still achieve that golden colour top crust.
- Cream the cheese and sugar well. To make your cheesecake smooth and creamy, you don’t want to have cream cheese lumps or undissolved sugar in the batter. Therefore, do take the time to beat the cheese and sugar on medium high speed (while scraping the side of the mixing bowl once in a while) to attain a pale, fluffy cheese sugar mixture before adding the eggs.
- Do NOT over-aerate the eggs when mixing. One big difference between a chilled cheesecake and a baked cheesecake, is that while gelatine usually is the setting agent, there’re eggs in a baked cheesecake to set. But make sure that you only gently fold in the eggs in the cheesecake with a spatula (not a whisk), because you don’t want to over-aerate the eggs or the cheesecake will expand too much during baking.
- Cool the baked cheesecake slowly after baked. When it comes to baked cheesecake, we are all so scared that the cheesecake is going to crack during the cool down process. But don’t worry! To avoid the cheesecake from cracking, you simply have to avoid sudden temperature change and cool the cake gradually. I usually would turn off the oven and leave the cake inside the oven to cool down for 30 mins, before taking it out to room temperature for another 30 mins, before putting it in the fridge.
For the cheesecake
- 500g cream cheese
- 250g mascarpone cheese
- 250g caster sugar
- 1/2 tsp salt
- 2 tbsp baileys
- 1 tsp vanilla bean paste
- 3 whole eggs
- 1 egg yolk
- 360ml sour cream
Oreo Cookie Base
- 250g crushed Oreo (after filling removed)
- 100g melted unsalted butter
- Put a parchment paper on a baking tray. Put a 8inch cake ring on the baking tray and set aside to use.
- Take out the fillings from the Oreo cookies with a butter knife (you can keep the filling for other uses), and process the cookies in a food process into fine crumbs.
- Melt butter in the microwave (carefully, butter explores very quickly if left unattended).
- Mix the butter and the Oreo crumbs well. Press it inside the cake ring as the cake base with the back of a spoon until even and flat. Put in the fridge to set.
- Preheat Oven to 140C
- Using an electrical mixer, beat cream cheese, mascarpone cheese, salt, and sugar with a paddle attachment on medium high speed (while scraping the side of the bowl occasionally) for around 5-8 mins until smooth and fluffy.
- Add in baileys and vanilla bean paste and beat for 30 seconds.
- Put the eggs and egg yolk in a bowl, use a whisk to lightly break them down. Then pour it over the cheese mixture, fold the eggs in with a spatula until incorporated.
- Fold in the sour cream with a spatula until incorporated.
- Pour the batter into the prepared cake ring and bake at 140C for approximately 90mins. Time may vary depending on your oven and other factors. A baked cheesecake is ready when the side is puffed up and turned golden brown, while the centre would slightly jiggle when you shake the baking tray. When it is ready, turn off the oven, open the oven door for 15 seconds, then close the door and leave the cake inside the oven for 30 mins. Take it out from the oven and let cool in room temperature for another 30 mins. Keep it in the fridge for at least 3 hour s for it to fully set. Enjoy!