For the coffee jelly


  • 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 Irish cream 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.


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.

Goes well with


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