Baileys Cheesecake


An intense layer of coffee jelly perfects this creamy cheesecake. Serve with a coffee cocktail for unadulterated indulgence.

  • 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.

Credit: Sara Buenfeld



Prep time: 50 Minutes

Cook time: 10 Minutes (+ Chilling)

Serves: 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