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baileys Basque cheesecake
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Baileys Basque Cheesecake

This Baileys Basque cheesecake is a festive twist on the San Sebastián classic. It's incredibly creamy & has a beautifully burnt exterior.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Irish, Spanish
Servings: 12 People
Author: Ben Racey

Equipment

  • 8" Springform Tin (See Notes)
  • Baking Tray
  • Stand Mixer
  • Mixing Bowl
  • Sieve
  • Digital Food Probe

Ingredients

  • 560 g Cream Cheese (At Room Temperature)
  • 240 g Creme Fraiche (At Room Temperature)
  • 230 g Caster Sugar
  • 2 tsp Vanilla Paste
  • ½ tsp Fine Sea Salt
  • 240 g Whole Eggs (4 Large Eggs - At Room Temperature)
  • 35 g Egg Yolks (2 Egg Yolks - At Room Temperature)
  • 30 g Cornflour
  • 250 g Double Cream
  • 150 g Baileys Irish Cream

Instructions

  • Preheat an oven to 220°c/200°c fan (428°f/392°f).
  • Take a large piece of baking parchment, scrunch up then press into an 8" springform tin. Make sure to leave some parchment overhanging the edge of the tin. Place the tin onto a baking tray then set aside.
  • Add the cream cheese, creme fraiche, caster sugar, vanilla & salt into the bowl of a stand mixer then mix on a low speed with the paddle attachment, for 2-3 minutes, until smooth.
    Make sure to scrape the sides of the bowl down regularly with a spatula whilst making the batter. It's important to mix on a low speed, so that we don't incorporate too much air into the batter as this will affect the texture of the baked cheesecake.
  • With the mixer still running on a low speed, mix in the eggs one at a time, followed by the yolks.
  • Next, add the cornflour into a separate mixing bowl then gradually pour in the double cream, whilst whisking, to make a smooth paste.
    Don't over whisk the cream! Make sure to stop whisking as soon as a smooth paste has formed.
  • With the mixer still running on a speed, gradually mix in the cream & cornflour, followed by the baileys. Give the sides of the bowl a final scrape down then mix again briefly, to make sure that the batter is nice & smooth.
  • Next, pour the batter into the tin, through a sieve then tap the tin on your work surface a couple of times to pop any air bubbles.
  • Bake the cheesecake in the preheated oven for 35-40 minutes, until it is a deep brown colour on top & is still jiggly in the centre. If you take the internal temperature of the cheesecake, it should be between 60°c-65°c (140°f-149°f)
    The cheesecake will have risen once cooked but will fall as it cools. This is normal! For a softer set cheesecake, cook to 60°c/140°f. For a more evenly set cheesecake, cook closer to 65°c/149°f.
  • Let the cheesecake cool to room temperature (this will take a couple of hours) then refrigerate overnight (at least 12 hours).
  • To serve, take the cheesecake out of the fridge & leave to sit at room temperature for an hour. Take the cheesecake out of the tin then cut the into portions.
    For the neatest portions, cut the cheesecake using a knife that has been run under warm water & dried between cuts. A non serrated knife works best!

Notes

1. Cooking In An Aga - Bake the basque cheesecake on a grid shelf placed on the floor of the roasting oven. Turn the cheesecake around after 30 minutes so that the top browns evenly.
2. Oven Position - If you're using a fan or conventional oven, place the rack in the centre of the oven, making sure there isn't anything above. The cheesecake rises as it cooks, so we don't want it touching anything above!
3. Tin Size - For this cheesecake, you'll need an 8" springform tin that's at least 7cm/2¾ inches tall, there needs to be at least 2cm of space between the raw batter & the top of the tin. I've linked the tin that I use in the post above. 
4. Full Fat Dairy - Make sure to use full fat cream cheese & creme fraiche & double/heavy cream. Using reduced fat dairy will affect the texture of the cheesecake & how it sets. Also make sure to let the cream cheese & creme fraiche sit at room temperature for an hour so before using, otherwise it won't mix properly.
5. Eggs - For the best results, it's key to weigh both the whole eggs & yolks. 240 grams of whole egg is roughly 4 large eggs & 35 grams of yolks is 2 yolks. Make sure that your eggs are at room temperature as well.
6. Storage - This cheesecake needs to be refrigerated for at least 12 hours before being taken out of the tin, in order to be fully set. Basque cheesecake needs to be stored in the fridge & is best eaten within 3-4 days. For the best flavour & texture, let the cheesecake sit out at room temperature for an hour before serving.