- Preparation and cooking time
- Plus chilling
- A challenge
- Serves 8 - 10
- 11g pack powdered gelatine , plus 1 tsp
- 175g shortcake biscuit , 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
- STEP 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.
- STEP 2
Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
- STEP 3
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
- STEP 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.
- STEP 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.
- STEP 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.