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.