BAILEYS CHEESECAKE
An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence
Provided by Sara Buenfeld
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. 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 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.
- 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 round the outside of the tin, then gently ease out the cake. Serve in thin slices.
Nutrition Facts : Calories 622 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Protein 12 grams protein, Sodium 0.57 milligram of sodium
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