Step 1: Prepare the Oven and Cake Tin
Preheat your oven to 190°C (170°C fan) or Gas Mark 5.
Lightly grease a 20cm springform cake tin with cooking spray and line the base with baking parchment.
Step 2: Make the Ginger Biscuit Base
Place the gingernut biscuits in a food-safe bag and crush them into fine crumbs using a rolling pin. Alternatively, pulse them in a food processor.
In a small bowl, lightly whisk one egg white until frothy.
Add the crushed biscuits and mix thoroughly until all the crumbs are evenly coated.
Press the biscuit mixture firmly into the prepared cake tin, creating an even layer.
Bake for approximately 15 minutes, then remove from the oven and leave to cool completely.
Step 3: Prepare the Gelatine
Place the powdered gelatine in a small bowl and dissolve it in 4 tablespoons of boiling water, following the manufacturer’s instructions.
Stir until completely dissolved and allow it to cool slightly without setting.
Step 4: Make the Creamy Baileys Filling
In a large mixing bowl, combine the quark, fat-free fromage frais, Baileys Irish Cream, and sweetener.
Mix until smooth, creamy, and well combined.
Taste the mixture and adjust the sweetness if necessary.
Step 5: Whisk the Egg Whites
In a separate clean bowl, whisk the remaining two pasteurised egg whites until stiff peaks form.
Gently fold the whisked egg whites into the cheesecake mixture using a spatula.
Add the dissolved gelatine and carefully fold everything together until evenly combined.
Step 6: Assemble the Cheesecake
Once the ginger biscuit base has cooled completely, pour the Baileys cheesecake filling over it.
Spread the filling evenly and smooth the surface with a spatula.
Step 7: Chill Until Set
Transfer the cheesecake to the refrigerator and chill for at least 3 hours, or until the filling is firm and fully set.
For the best texture, refrigerate for 4–6 hours or overnight.
Step 8: Decorate and Serve
Carefully remove the cheesecake from the springform tin.
Decorate with chocolate curls or grated milk chocolate.
Serve each slice with a small spoonful of sweetened fat-free fromage frais, if desired.
Slice, serve, and enjoy!
Tips for the Best Baileys Cheesecake
Let the biscuit base cool completely. Adding the cheesecake filling to a warm base can affect its texture and prevent it from setting properly.
Use room-temperature dairy ingredients. This makes the quark and fromage frais easier to combine into a smooth filling.
Dissolve the gelatine thoroughly. Undissolved gelatine can create lumps in the cheesecake.
Fold the egg whites gently. This helps maintain the light, airy consistency of the filling.
Allow enough chilling time. Although the cheesecake may set in 3 hours, leaving it overnight gives it a firmer texture and makes slicing easier.
How to Store Baileys Cheesecake
Store the cheesecake in an airtight container in the refrigerator.
For the best quality, enjoy it within 2 days. Keep it refrigerated until serving, as the filling contains dairy and eggs.
Freezing is not recommended because the texture of the quark and fromage frais filling may change after thawing.
Frequently Asked Questions
Can I Make Baileys Cheesecake Ahead of Time?
Yes! This cheesecake is an excellent make-ahead dessert. Prepare it the day before serving and leave it in the refrigerator overnight.
Does Baileys Cheesecake Contain Alcohol?
Yes. This recipe contains Baileys Irish Cream liqueur, and the alcohol is not cooked out of the filling.
Can I Make This Cheesecake Without Gelatine?
Gelatine helps the light cheesecake filling hold its shape. Removing it without using a suitable alternative may result in a softer dessert that does not set properly.
Can I Use Cream Cheese Instead of Quark?
Yes, light cream cheese can be used as an alternative, although the finished cheesecake may have a richer flavour and a different texture.
Do I Need to Bake the Whole Cheesecake?
No. Only the ginger biscuit base needs baking. The creamy Baileys filling sets in the refrigerator.
Final Thoughts
This Light Baileys Cheesecake combines a crunchy ginger biscuit base with a smooth, creamy Irish cream filling and a delicate chocolate topping.
It’s an easy, elegant dessert that feels indulgent while using lighter dairy ingredients. Whether you’re preparing it for a festive gathering, a dinner party, or a weekend treat, this cheesecake is sure to impress.
