Baileys cheesecakes topped with candied orange peel

June 18, 2008 (Last Updated: January 11, 2019)
Baileys cheesecakes topped with candied orange peel recipe

Baileys cheesecakes topped with candied orange peel are spiked little sensations. Baileys is a deliciously creamy liquer, so these cheesecakes just become even silkier than normal with this key ingredient. Top with zesty orange and you’ve got a winning dessert. 

Baileys cheesecakes topped with candied orange peel

Serves: 6
Cooking Time: 2 hrs 40 mins


  • Base

  • 180g sweet biscuits, processed to fine crumbs
  • 60g butter, melted
  • Cheesecakes

  • 7,5ml gelatine
  • 30ml water
  • 250g cream cheese
  • 60ml castor sugar
  • 250ml fresh cream
  • 60ml Baileys cream liqueur
  • Topping

  • 6 thick-skinned oranges, ends sliced off, quartered, thinly sliced
  • 1,2kg sugar
  • 60ml Grand Marnier



To make the base, combine the biscuits and the butter. Press a heaped tablespoon of the mixture into the bottom of 6 ramekins or glass teacups. Leave in the fridge for 30 minutes.


For the filling, sprinkle the gelatine over the water in a small heat-proof jug. Stand the jug in a small pot of simmering water. Stir until the gelatine is dissolved, then cool for 5 minutes.


Beat the cream cheese and sugar in a small bowl until smooth, then beat in the cream. Stir in the Baileys and gelatine, and spoon into the ramekins or teacups.


For the topping, place the orange slices in a pot and cover with cold water. Bring the water to a boil and boil for 5 minutes. Drain the water and repeat the process two more times. After the third boil, drain the slices and remove any excess pulp that is still attached.


Combine the slices, 600g sugar and Grand Marnier and cook over a low heat until the sugar is dissolved, stirring constantly. Continue to cook over a low heat until most of the sugar has been absorbed by the orange peel, about 1 hour 30 minutes. Remove from the pot and immediately begin the next step.


Place the remaining sugar on a sheet of parchment paper. Roll spoonfuls of the orange peel in the sugar, separating all the strips so that each one is completely covered in sugar. Let the slices air dry, about 20 minutes. Once set, garnish the cheesecakes with the orange peel.


Cook's tips: • To prevent the orange peel from becoming bitter as it cooks, cut off all but about 10mm of the pulp of the oranges. • Any remaining candied orange peel can be stored in an airtight container.




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