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Baileys cheesecake

Submitted by stephen 11 June 2009

Warm your knife in a jug of hot water before slicing

 
 
 
 

Ingredients

11g pack powdered gelatine plus 1 tsp ( I used leaf),175g shortcake biscuits crushed to crumbs (I used half Digestive and half gingernuts),85g butter melted ,250g tub Quark ( Found this in Tesco's),250g tub mascarpone ,150ml Baileys cream liqueur ,142ml pot double cream lightly whipped ,2 eggs ,140g caster sugar ,FOR THE COFFEE JELLY1 heaped tsp powdered gelatine ( I used leaf),150ml strong black coffee ( I used columbian medium roast 2 heaped Tablespoons in a cafetiere two thirds filled then filtered through a paper filter),2 tbsp caster sugar to sweeten the coffee ( add with teaspoons and taste as you go),

Method

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.
Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
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.
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.
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 images are not uploaded yet.

 
 

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