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 61-67

  • Binder photo Hamoyen

    22 April 2012

    Hamoyen commented on this recipe

    just put the mixture in the fridge THEN realised i've missed the "plus 1 tsp" galeatine!! can't risk having a runny cheesecake, so scooped out the mixture and add another 1.5tsp of "melted" galetine. mixtute gone lumpy so had to use a sieve to smooth out the mixture! my pack of gelatine wasn't even 11g, had to weight it out anyway so after did that forgotten about the 1tsp! very confusing there :( off to bed now so finger-crossed...... no nightmares pls!

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  • Binder photo Rosmary 23

    22 April 2012

    Rosmary 23 commented on this recipe

    I have made this on a number of occasions now and it has always been a great hit with everyone. I made one and took it to work and everyone really loved and keep on at me to make another. I made one and took it to my sister's when I was visiting her and she said she had had a baileys cheesecake in a resturant and this was better as you could taste the Baileys in it and the one she had in the resturant didn't taste of Bailey's at all. Since then she has made it herself for some parties she has hosted and it has always had a lot of praise from everyone. DELICIOUS!!!

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  • Binder photo claupatra

    19 May 2012

    claupatra rated this recipe

    3 stars

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  • Binder photo valeriaubillus

    19 September 2012

    valeriaubillus commented on this recipe

    what can I replace the quark for?

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  • Binder photo inorman1987

    21 November 2012

    inorman1987 rated and commented on this recipe

    5 stars

    This was delicious. I made it for a st patrick's day family gathering. Instead of using coffee jelly i made a jelly topping out of creme de menthe. It was boozy, impressive and tasty!

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  • Binder photo Woolly

    02 January 2013

    Woolly rated and commented on this recipe

    5 stars

    I made this cheesecake for New Year's Day. I found it quite easy to make. It looked and tasted absolutely amazing. I used Irish Meadow cream liqueur instead. Would recommend it to anyone.

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  • Binder photo Marcula

    05 February 2013

    Marcula rated and commented on this recipe

    5 stars

    Definitely a 5 Star recipe! I'd been wanting to make this for a while but thought it may be beyond my meagre talents as it was described as 'For The Keen Cook'. I was asked to cook a meal for a dinner party and decided to attempt this and was so glad I did, everyone loved it! I followed the recipe (and used the hints for using gelatine which differed to those on the pack) and couldn't believe that i could produce such an impressive dessert, in both appearance and flavour. Will definitely be making this again (and again, and again!). The coffee layer contrasted nicely with the sweetness of the body of the cake and the crunchy shortcake base went nicely with the texture. By the way, had no problems with obtaining quark (at Morrisons)

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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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