Baileys Cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

• Cooking Time Prep 50 mins
  Cook 10 mins
• Skill Level For the keen cook
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  622

• Protein

  12g

• Carbs

  44g

• Fat

  44g

• Saturates

  24g

• Fibre

  0g

• Sugar

  33g

• Salt

  0.57g

Ingredients

• 11g pack powdered gelatine, plus 1 tsp
• 175g shortcake biscuits, crushed to crumbs
• 85g butter, melted
• 250g tub Quark
• 250g tub mascarpone
• 150ml Baileys cream liqueur
• 142ml pot double cream, lightly whipped
• 2 eggs
• 140g caster sugar
• For the coffee jelly
• 1 heaped tsp powdered gelatine
• 150ml strong black coffee
• 2 tbsp caster sugar, to sweeten the coffee

Directions

1. Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
2. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
3. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
4. Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
5. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer-don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
6. To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

Categories: Cakes & Baking, Courses, Dinner Party