15/12/2025
Today, I’d love to start sharing festive Christmas recipes with you, from now all the way through to Christmas Day. "Espresso-Infused Cream Cheesecake with Baileys Swirl".
Servings: 12 pax
Total Time: 31 minutes
Nutrition Information (per serving):
Calories 420–460 kcal
Total Fat 30–34 g
• Saturated Fat 17–19 g
Cholesterol 115–130 mg
Carbohydrates 30–34 g
• Sugars 22–25 g
Protein 6–8 g
Fiber 1 g
Sodium 280–330 mg
Alcohol (Baileys) ~1–1.5 g
Ingredients:
2 x 128g pkt Oreo Chocolate biscuits
80g butter, melted
2 1/2 tbsp water
3 tsp gelatine powder
2 tsp instant espresso coffee granules
1 tbsp boiling water
500g cream cheese, chopped, at room temperature
110g (1/2 cup) caster sugar
125ml (1/2 cup) thickened cream
125ml (1/2 cup) Baileys Irish Cream liqueur
50g dark chocolate, melted, cooled
Directions:
1) Release the base from a 20cm (base size) round springform pan. Invert the base and line with baking paper, allowing the paper to overhang the edge. Secure the base, paper-side up, in the pan. Grease the side of the pan and line with baking paper.
2) Place biscuits in a food processor and process until coarsely crushed. Add butter and process until combined. Press the mixture firmly over the base of the prepared pan. Place in the fridge to chill until required.
3) Meanwhile, place water in a small microwave-safe bowl. Sprinkle with gelatine, then set aside for 2-3 minutes to soften. Microwave for 20 seconds or until warm, then use a fork to whisk until gelatine is fully dissolved. Set aside to cool slightly.
4) Dissolve coffee granules in boiling water. Set aside to cool
5) Clean and dry the food processor bowl. Add cream cheese, sugar and cream, and process until smooth. Add cooled gelatine mixture, process until well combined, then spoon 1/4 cup of the mixture into a separate bowl and set aside.
6) Add Baileys to the food processor and process until well combined.
7) Add chocolate and coffee mixture to the reserved cream cheese mixture in the bowl and stir until well combined.
8) Pour half the Baileys mixture over the biscuit base. Drizzle over half the chocolate mixture. Use the tip of a flat-bladed knife to create a swirl effect (see recipe notes). Repeat with the remaining Baileys mixture and chocolate mixture, then create another swirl effect on the top. Place in the fridge for 4 hours or until set. Serve.
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