Baileys Cheesecake
Baileys Cheesecake
With the flavours of a coffee liqueur, the creamy Baileys mixture topped with a thin intense layer of black coffee jelly, a must to finish a Christmas meal.
11g pack powdered gelatine, plus 1 tsp
175g shortcake biscuits, crushed to crumbs
85g butter, melted
250g tub quark
250 tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream, lightly whipped
2 large eggs
140g caster sugar
FOR THE COFFEE JELLY
1 heaped tsp powdered gelatine
150ml strong black coffee,
sweetened with 2 tbsp caster sugar
Measure 5 tbsp cold water in a small bowl, 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.
Mix the biscuit crumbs and butter together, then press onto the base of a buttered 20 cm loose bottomed cake tin. Use the bottom of a glass tumbler to flatten. Chill. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream. Whisk the eggs and sugar in a large bowl until thick, pale and creamy, then fold in the cheese cake mixture and pour onto the biscuit base. Chill for 3 – 4 hours or until set. 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. To serve the cheesecake, wrap a hot tea towel around the outside of the tin, then gently ease out the cake. Serve in smaller wedges.