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Name of Event

Easter Sunday

Cuisine From



Delicious cheese cake marbled with Baileys Irish Cream liquor


Yield 6-8 servings
Preparation time 25-30 minutes + resting time one hour or overnight for dough
Cooking time 85-90 minutes + refrigerate overnight
Main Ingredient Baileys/Cream Cheese


Have ready: 1 9-inch or 10-inch springform pan. Bring all the ingredients below to room temperature.

For the cheesecake's crust:

  • 1 cup flour

  • 2 vanilla beans 

  • 1/4 cup granulated/caster sugar

  • 1 teaspoon lemon zest

  • 1/2 cup unsalted butter, cut into cubes

  • 1 egg 

For the cheesecake:

  • 1 3/4 cups granulated/caster sugar 

  • 1 1/2 teaspoons lemon zest

  • 1 1/2 teaspoons orange zest

  • 1/2 teaspoon vanilla essence

  • 5 large eggs

  • 3 large egg yolks

  • 1/4 teaspoon salt

  • 2 1/2 pounds/1 kg. cream cheese, softened

  • 4 tablespoons plain/all-purpose flour

  • 1/4 cup heavy/whipping cream

  • 1/4 cup Baileys Irish Cream

  • 1 teaspoon instant coffee 

  • 1 tablespoon best quality cocoa

  • 2 tablespoons hot water

Note: Have ready: One 9-inch or 10-inch springform pan. Bring all the ingredients below to room temperature.


Making the crust: 

  1. Split the vanilla beans lengthwise and crape the gummy black seeds into a mixing bowl. Add the flour and stir the vanilla seeds into it until well distributed. Using a pastry blender or two knives, cut in the cubed unsalted butter.

  2. Then add the sugar, egg yolk, zest, and salt. Knead this mixture until it just forms a dough, or pulse it in a food processor just until it gathers together. Flatten this dough into a round, wrap in waxed paper (preferable) or plastic film and chill it for at least an hour or overnight

  3. Remove from refrigerator and preheat the oven to 400°F / 200° C. Remove the sides of the springform pan and oil its bottom lightly. Press some of the dough 1/8 inch thick on the bottom of the pan. Press a little more dough over any holes or tears that develop while you're working with it.

  4. When the oven is ready, bake the cheesecake base in the center of the oven for 10-12 minutes, or just until golden. Watch the baking base carefully to make sure that it doesn't burn. When done, remove and cool, then chill. 

  5. When thoroughly chilled, butter the sides of the springform pan and attach it to the base. Use the remainder of the dough to line the sides of the springform pan, pressing the dough to about 1/8 inch thick around the sides, as far as possible up the sides  Allow a little overlap onto the base crust, and seal the side dough to the bottom crust by pressing it gently down all around the bottom edges. When finished, set the pan aside.

Making the cheesecake filling: 

  1. Make sure all ingredients have reached room temperature before you start. In a mixing bowl add half the cream cheese, half the sugar, half the zests, and two tablespoons of the flour. Beat well: then add the rest of the cream cheese, sugar, zests and vanilla, and one tablespoon of the flour. (Reserve the remaining tablespoon.) One at a time, beat in each of the eggs: allow each one to be well beaten in before adding the next. Do the same with two of the egg yolks: reserve one.
  2. When completely mixed, pour half the cheesecake batter into a second bowl.
  3. In a third, smaller bowl, add hot water to the instant coffee: mix well until dissolved. Add the cocoa and whisk until well blended into the coffee mixture. Add the final tablespoon of flour and the final egg yolk and whisk well again until completely blended. Finally, add the Baileys and once again whisk lightly until completely blended.
  4. Add this mixture to one of the bowls of cheesecake batter, and stir well until it is completely mixed into the second bowl and the whole second bowl is the same color. Alternately spoon and/or pour the two mixtures into the prepared springform pan. When the pan is full, carefully draw a knife through the mixture a number of times, both vertically and horizontally, to produce the marbling effect.
  5. Preheat the oven to 550°F / 270° C  Place the cheesecake carefully on the center rack of the oven and bake at this temperature for 12 minutes. (If your oven will only go to around 500° F / 250° C, bake for 15 minutes.) Then reduce the heat to 220° F / 110° C. Whichever temperature you've used above, bake for another 60 minutes.
  6. Open the oven, and quickly jiggle the springform pan a little to check the cake's texture. If it is still "wiggly" or loose, it needs a little more time. Close the oven again and allow it to sit in the residual heat for another half hour: then remove and cool on a rack. If the cheesecake's interior seems firm when you first check it, remove it from the oven and cool on a rack as above.
  7. When completely cool, refrigerate the cheesecake. Do not attempt to serve this cheesecake on the day you make it: it will not have had time to finish setting up, and will go to pieces. The day after you bake it, remove the cheesecake from the fridge and carefully unclamp and remove the springform pan's sides. If there are any signs of sticking when you start to remove the sides, slide a thin bladed knife between the cheesecake and the sides of the springform pan before unclamping it.
  8. To make the nicest-looking slices: Slice while cold, using a sharp knife which has been dipped in hot water. Allow the slices to come closer to room temperature before serving, so that the flavor of the Baileys will be at its best.

For more Easter Festive recipes visit our festive events page.

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