- 11g pack powdered gelatine, plus 1 tsp
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 175g shortcake biscuit, crushed to crumbs
- 85g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g tub Quark
This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…
- 250g tub mascarpone
- 150ml Baileys cream liqueur
- 142ml pot double cream, lightly whipped
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g caster sugar
For the coffee jelly
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.
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.