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The Liqueur Chocolate Swirl Cheesecake is just a variation of basic cheesecake, where extra ingredients are added to the cheesecake mixture and the biscuit base is made from a cream filled chocolate biscuits instead of a plain biscuit. You wouldn’t think cream filled biscuits would work but they make a fabulous biscuit base and the cooked base tastes rich and decadent.

I used Baileys Irish Cream liqueur in mine but you could add any of your favourite liqueurs. Addition of the liqueur does make the mixture runnier, so you need to cook the cheesecake for a little longer to ensure it sets. You could also add an extra egg if you’re making a baked version. The gelatine quantity for a set version should be sufficient.

  • Makes/Serves
  • 22cm tin
  • Preparation Time
  • 40 mins
  • Cook | Chill | Freeze
  • 1hr cook/4hrs set
  • Oven Temperature
  • 180oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • Yes




  1. For this recipe I will be baking the cheesecake so you’ll need eggs not gelatine.
  2. Begin by making your cheesecake filling and set aside.
  3. Prepare a spring-form tin by removing the base, then taking a piece of baking paper, lay it over the base so it hangs over the edges. Replace the spring form sides and snap fasten closed.
  4. Spray the inside of the tin and over the baking paper with cooking spray, then using a pair of scissors, trim away the excess baking paper.
  5. Make your biscuit crumbs with the chocolate cream filled biscuits. Any type will work as long as they are plain and the only enhancement is the cream filling.
  6. Measure out about 1½ cups of the biscuits and add enough melted butter to moisten the crumbs till they hold together.
  7. Add to the spring form tin and with the back of your spoon, press the crumbs into the base, making sure to cover it completely and evenly with the crumb mixture. Bake for 10-15 minutes until set, then allow to cool.
  8. Melt your chocolate using the zip lock bag method.
  9. To your prepared cheesecake mixture add the liqueur, and mix in thoroughly. This is best achieved using a hand beater, or it can be added to the stand mixer if you used that to make your cheesecake filling.
  10. Once the biscuit base is cool, pour the cheesecake mixture over it in the tin and fill almost to the top.
  11. Now, snip the end of the zip lock bag containing the melted chocolate and squeeze it over the top of the cheesecake mixture, then using a chop stick or similar, swirl the chocolate through and around the cheesecake mixture till it’s mixed through in a swirly fashion.
  12. Bake for 1 hour in a 180°C oven set on classic convection, or steam in a steam oven for 60 – 75 minutes at 100°C.
  13. Chill when cooked and serve cold with desired accompaniments.


Use any liqueur you like for the flavouring. Some may however be more potent than others and you may need to vary the quantity added. Always tart with less first and increase. Begin with half cup and increase as required. This will require considerable amount of taste testing. YUM!!