Baileys cheesecake

Recipe uploaded by

Sara Buenfeld

11 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Know-how - Gelatine

Many cooks avoid using gelatine, but it's easy when you know how. I tend not to sprinkle powdered gelatine into hot water as it can go lumpy. The trick is to add it to cold liquid, leave it to soak until spongy and then stand the bowl in a frying pan of simmering water until the gelatine becomes clear.

Per serving (8)

622 kcalories, protein 12g, carbohydrate 44g, fat 44 g, saturated fat 24g, fibre 0g, salt 0.57 g

Latest comments and suggestions

Results 1-20

• jayne

  23 December 2007

  jayne commented on this recipe

  absolutely delicious. Although it said for the keen cook it was relatively easy' I decorated mine on the plate with physilis and it looked quite impressive!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jayne

  23 December 2007

  jayne rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark

  26 December 2007

  Mark commented on this recipe

  An absolute stunner!! Win friends and influence people with this!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• purepurple

  28 December 2007

  purepurple rated and commented on this recipe

  

  Wow, superb. Looked and tasted really impressive...and was not that difficult but give your self time to make it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• purepurple

  28 December 2007

  purepurple commented on this recipe

  Wow, superb. Looked and tasted really impressive...and was not that difficult but give yourself time to make it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  29 December 2007

  food commented on this recipe

  Could anyone suggest a substitute for quark or explain what it is so I can work out what to use in its place.....quark is not available in Australia and I have a bottle of christmas Baileys begging to be opened. thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• steve147

  29 December 2007

  steve147 commented on this recipe

  Hello "food" I think you will find Quark is a type of Cheese like Ricotta, if you google it you will get an explanation Steve

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roseleanor

  29 December 2007

  Roseleanor commented on this recipe

  From Wikipedia - Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and unaged, similar (or even identical) to cream cheese, pot cheese. (Some have erroneously compared it to ricotta. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded acid whey.) I think you could double-up on the mascarpone, and it would work, aktough it would be much higher in fat. Alternatively, a low-fat cream cheese such as Philadelphia extra light. Hope this helps.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michael

  29 December 2007

  michael rated and commented on this recipe

  

  Instead of powdered gelatin I used leaf instead and substituted quark for marscapone. Results were the same

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  30 December 2007

  food commented on this recipe

  Thanks for the feedback its much appreciated :) I wasnt sure if Quark was a brand name as Philadelphia is cheers!!!!!! think I will go with the low fat cream cheese option

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisalou

  01 January 2008

  Lisalou rated and commented on this recipe

  

  After reading all the reviews I expected this cheesecake to taste delicious, and it is nice but not amazing. I used espresso to make the jelly and it was incredibly strong, so would use slightly weaker coffee if making again. Without the jelly the cheesecake didn't have that much flavour. Also found the consistency of the cheesecake a bit jelly like rather than cheesecakey if that makes sense!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nettydaisy

  02 January 2008

  Nettydaisy commented on this recipe

  Made this for the family and they all loved it. I found it very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggie C

  02 January 2008

  Maggie C rated and commented on this recipe

  

  I made this as an alternative dessert for Christmas lunch. I found it very easy to make and it looked spectacular. I have had several requests for the recipe so will refer people to this site. It will definitely be added to my Christmas dessert 'specials' list!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggie C

  02 January 2008

  Maggie C commented on this recipe

  Just read the other comments and thought I would add that I could not find Quark (I seldom can!!) so I used low fat cream cheese instead and this worked perfectly well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lenny

  03 January 2008

  Lenny rated and commented on this recipe

  

  Made this for guests on New Years day - it went down a storm. They thought it looked so professional that I had bought it. The taste is sublime and it will become a special occasion favourite.I could not find quark either so used M & S West Country half fat creme fraiche. Incidentally it is easy to make your own quark,it is just hung yogurt, we used to make our own years ago when we could only get quark in Germany.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynne

  05 January 2008

  Lynne commented on this recipe

  Absolutely delicious! Made it for Christmas entertaining, it lasted three days. 1st night. Buffet party for family. 2nd night. Dinner party for more family. 3rd night. Drinks/buffet party for friends. Went down really well with everyone, lots of people asked for recipe. Goes a long way, very rich so small portions are adequate. Served it with single cream but this wasn't really necessary. Looks very impressive. Not difficult to make either so slightly dispute your recommendation 'For the Keen Cook'. Anyone could do it provided you have a handwhisk.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DETOMLINS

  15 January 2008

  DETOMLINS commented on this recipe

  Absolutely magnificent. Friends who we had for dinner said that it was the best looking and best tasting dessert they had experience. Sounds complicated but the topping is magnificent -just like marble

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  16 January 2008

  Emma commented on this recipe

  I made this as an alternative to christmas pudding, it went down very well! Although you won't think it will be a light cheesecake after reading the recipe, it is. A lovely recipe and not that difficult to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debra Ann Barnett

  01 March 2008

  Debra Ann Barnett commented on this recipe

  Iam making this again for mothers day as on new years day it was such a big hit with my Mum( AND EVERYONE ELSE!) I used the home made baileys featured in the Dec 08 issue. Fantastic!!! Have also recommended to friends too!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jeans/Kitchen

  04 March 2008

  Jeans/Kitchen commented on this recipe

  I tried this but it flopped when I took it out of the tin. Had trouble with the gelatine. It formed a crust and I seived it, where did I go wrong?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5048/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 11g pack powdered gelatine , plus 1 tsp
• 175g shortcake biscuits , crushed to crumbs
• 85g butter , melted
• 250g tub Quark
• 250g tub mascarpone
• 150ml Baileys cream liqueur
• 142ml pot double cream , lightly whipped
• 2 eggs
• 140g caster sugar

FOR THE COFFEE JELLY

• 1 heaped tsp powdered gelatine
• 150ml strong black coffee
• 2 tbsp caster sugar , to sweeten the coffee

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 50 mins

Cook 10 mins

Ingredients

• 11g pack powdered gelatine , plus 1 tsp
• 175g shortcake biscuits , crushed to crumbs
• 85g butter , melted
• 250g tub Quark
• 250g tub mascarpone
• 150ml Baileys cream liqueur
• 142ml pot double cream , lightly whipped
• 2 eggs
• 140g caster sugar

FOR THE COFFEE JELLY

• 1 heaped tsp powdered gelatine
• 150ml strong black coffee
• 2 tbsp caster sugar , to sweeten the coffee

Per serving (8)

622 kcalories, protein 12g, carbohydrate 44g, fat 44 g, saturated fat 24g, fibre 0g, salt 0.57 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.