Baileys cheesecake

Baileys cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

Difficulty and servings

For the keen cook

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 10 mins

Plus chilling

Method

  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.
Try

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, sugar 33g, salt 0.57 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo jayne

    2007-12-23 16:47:13.553761

    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!

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  • Binder photo jayne

    2007-12-23 16:48:18.010348

    jayne rated this recipe

    5 stars

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  • Binder photo Mark

    2007-12-26 16:18:52.853868

    Mark commented on this recipe

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

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  • Binder photo purepurple

    2007-12-28 11:20:35.649907

    purepurple rated and commented on this recipe

    5 stars

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

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  • Binder photo purepurple

    2007-12-28 11:20:44.873679

    purepurple commented on this recipe

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

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  • Binder photo food

    2007-12-29 01:50:09.558395

    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

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  • Binder photo steve147

    2007-12-29 06:09:25.769083

    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

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  • Binder photo Roseleanor

    2007-12-29 07:58:51.278345

    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.

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  • Binder photo michael

    2007-12-29 14:05:05.775011

    michael rated and commented on this recipe

    5 stars

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

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  • Binder photo food

    2007-12-30 08:33:15.99479

    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

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  • Binder photo Lisalou

    2008-01-01 15:39:29.764079

    Lisalou rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Nettydaisy

    2008-01-02 12:34:51.398545

    Nettydaisy commented on this recipe

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

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  • Binder photo Maggie C

    2008-01-02 14:47:36.152874

    Maggie C rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Maggie C

    2008-01-02 14:50:16.931499

    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.

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  • Binder photo Lenny

    2008-01-03 20:11:20.801534

    Lenny rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lynne

    2008-01-05 18:48:43.509398

    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.

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  • Binder photo DETOMLINS

    2008-01-15 10:32:28.178231

    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

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  • Binder photo Emma

    2008-01-16 13:27:25.636432

    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.

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  • Binder photo Debra Ann Barnett

    2008-03-01 14:26:51.389841

    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!!

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  • Binder photo Jeans/Kitchen

    2008-03-04 13:00:33.14486

    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?

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Difficulty and servings

For the keen cook

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 10 mins

Plus chilling

Sophisticated and special

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
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Per serving (8)

622 kcalories, protein 12g, carbohydrate 44g, fat 44 g, saturated fat 24g, fibre 0g, sugar 33g, salt 0.57 g

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