Baileys cheesecake

Baileys cheesecake

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(34 ratings)

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Cooking time

Prep: 50 mins Cook: 10 mins Plus chilling

Skill level

For the keen cook

Servings

Serves 8 - 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
622
protein
12g
carbs
44g
fat
44g
saturates
24g
fibre
0g
sugar
33g
salt
0.57g

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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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.

Recipe from Good Food magazine, January 2008

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Comments

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karensrecipes's picture

One of the best puddings ever. I changed the base to a mixture of Ginger nuts crushed with Pecan nuts and Rasins soaked for about 1 hour in brandy. Wonderful!

nannygosh's picture

Superb cheesecake. Great hit with the family, will be doing it again.

easteregg's picture
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I made this for a new years party and everyone loved it.I decided i would make it again for my mums birthday I thought i had saved the recipe but must have thrown it away. so was really plesed when i found it on this site.

chirpy9645's picture

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?

debbieann's picture

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!!

liljohno's picture

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.

detomlins's picture

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

ltaylor2's picture

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.

elainepamela's picture
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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.

maggie2008's picture
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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.

maggie2008's picture
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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!

nettydaisy's picture

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

lisafry743's picture
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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!

sharoni's picture

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

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

roseleanor's picture

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.

steve147's picture

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

sharoni's picture

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

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

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

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