Baileys cheesecake

Recipe uploaded by

Sara Buenfeld

18 ratings

Recipe by Sara Buenfeld

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1. Video tutorial: Using gelatine

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 41-43

• charlybarleyplum

  01 August 2009

  charlybarleyplum rated and commented on this recipe

  

  After the reviews I thought this would be really special and was left unimpressed. The main complaint really was the texture, although as I substituted leaf gelatine for power (following the clearly inaccurate recommendations on the back of the pack) would say I used too much and this could be tweaked on a second run. However the taste was not as good as I had hoped either. Made it at the same time as the Tia Maria cheesecake also found on this site and next to that this just didn't compare! (I highly recommend the tia maria cake - could substitute baileys and experiment with mascarpone and shortcake base if that appeals - I know I will be!)

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• Mrs.B

  01 August 2009

  Mrs.B rated this recipe

  

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• ak

  19 October 2009

  ak rated and commented on this recipe

  

  Delicious, nice and easy as long as you start it early in the day. Coffee layer makes it look great

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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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Difficulty and servings

Serves 8 - 10

Preparation 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

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