Name: Baileys cheesecake
Cook time: 10 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 11g pack powdered gelatine plus 1 tsp; 175g shortcake biscuit crushed to crumbs; 85g butter melted; 250g tub quark; 250g tub mascarpone; 150ml Baileys or other Irish cream liqueur; 142ml pot double cream lightly whipped; 2 eggs; 140g caster sugar; 1 heaped tsp powdered gelatine; 150ml strong black coffee; 2 tbsp caster sugar to sweeten the coffee

Baileys cheesecake

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

1 hr total 10 min cook 10 622 cal

Instructions

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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.