Baileys baked cheesecake

Baked in place of a birthday cake, here is my recipe for Baileys baked cheesecake:

110g oat biscuits
50g unsalted butter
3 tablespoons golden syrup
50g toasted chopped hazelnuts (can be bought already toasted and chopped finely, saves a lot of messing about)
250g mascarpone
200g fromage frais
60g caster sugar
2 large eggs
100g good quality cooking chocolate, melted (dark or milk dependant on taste)
A good splash of Baileys, room temperature (I used about a wine glass full but for less of a kick use about half)


1. Crush biscuits into fine crumbs, either with a rolling pin in a sandwich bag or blitz in a food processor.

2. Melt butter and syrup over a low heat, then add biscuits and hazelnuts and stir until coated and coming together

3. Press into 7 inch spring-form or loose bottomed tin, prepped with cake release spray (Dr. Oetker) and bake for 5 minutes at 160 degrees then leave to cool. Turn oven down to 140 degrees.

4. Whisk mascarpone and fromage frais until combined, then add sugar and eggs

5. Fold in melted chocolate and Baileys

6. Bake for approx. 1 hour. When done the cheesecake will be turning golden brown around the edges and feel firm to touch. Leave to cool to room temperature

7. Cool for at least an hour in the fridge before serving


Note: This makes quite a bitter cheesecake, so for sweeter tastes use milk chocolate, less Baileys and add more sugar.