Michael’s Bailey’s cheesecake with hazelnut praline recipe

April 24, 2025 | The Victoria | 3 minute read

An indulgent treat this month as The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for delicious Bailey’s cheesecake with hazelnut praline. Enjoy!

For the base

100g biscuit crumbs
1tbsp cocoa powder
40g butter melted

1. Combine the biscuit crumbs and cocoa powder, mix well then add the melted butter
2. Put 1 tbsp of the biscuit mixture to the bottom of ring moulds and press down firmly, then place in fridge to cool and firm up.

For the filling

200g full cream cheese
90g caster sugar
100ml milk
2 leaves gelatine (soaked in cold water)
200ml double cream
50ml Baileys Irish Cream

1. Once the gelatine has softened, warm the milk to blood temperature. Add the softened drained gelatine and mix until dissolved, then set to one side.
2. In a small mixer add cream cheese, sugar and Baileys and mix well.
3. In a separate bowl whip the cream into soft peaks.
4. Incorporate the cream cheese, sugar and Baileys mixture with the whipped cream until smooth.
5. Once combined, add the milk and mix well. Then pour onto the biscuit base, smooth the top and place in fridge to set overnight.

For the praline

100g caster sugar
1 tbsp water
50g toasted hazelnuts
1 tsp lemon juice

1. Line a baking sheet with parchment.
2. Place the sugar in a thick bottomed pot with the water and lemon on medium heat.
3. Swirl a little to spread the water to start, and make sure all the sugar crystals are covered with the water as the pot heats.
4. Cook until it starts to colour around the edges. Swirl the pot to stop the sugar burning in spots and to gather up any un-melted sugar crystals.
5. For around 6-8 minutes, don’t stir the pot. It may look quite crystally at this stage, but this should pass.
6. Watch it carefully and when it turns golden in colour then add the nuts.
7. Pour quickly onto the prepared baking sheet (it sets very fast) and tilt the tray back and forth to help the liquid sugar spread. If it needs encouraging further use a spoon but avoid touching it with your hands as it will get very sticky.
8. Once completely cooled place in a small sealable bag then smash into pieces with a rolling pin or bottom of heavy saucepan.

Put it all together

1. Once completely cool, remove the cheesecakes from the moulds, sprinkle the praline on the top and serve with ice cream.
2. Tuck in!