Baileys Cheesecake

A delightful Baileys Cheesecake Recipe made with Baileys, Mascarpone using Gelatine to set.

Ingredients

11g pack Powdered Gelatine
175g Shortcake biscuits, crushed to crumbs
85g Butter, melted
250g tub Quark
250g tub Mascarpone
150ml Baileys cream liqueur
142ml Double cream, lightly whipped
2 Eggs
140g Caster sugar

Coffee Jelly Ingredients

1 tsp (heaped) Powdered Gelatine
150ml Strong black coffee, sweetened with 2 tbsp caster sugar

Method

Measure 5 tbsp cold water in a small bowl, sprinkle over gelatine and leave to soak for 5 mins until spongy. Stand bowl in a pan of gently simmering water and leave until gelatine turns clear.

Mix biscuit crumbs and butter really well, press onto the base of a loose-bottomed 20cm cake tin. Chill

Beat quark, mascarpone and Baileys together then stir in gelatine and fold in cream.

Whisk the eggs and sugar until thick, pale and foamy, then fold into cheesecake mixture and pour into cake tin. Chill for three to four hours or until set.

For the jelly, sprinkle 1 tsp gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – do not pour. Chill until set.

Gently ease out of tin before cutting to serve.