An intense layer of coffee jelly perfects this creamy cheesecake. Serve with a coffee cocktail for unadulterated indulgence.
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.
Credit: Sara Buenfeld
Prep time: 50 Minutes
Cook time: 10 Minutes (+ Chilling)
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
140g caster sugar
For the coffee jelly:
1 heaped tsp powdered gelatine
150ml strong black coffee
2 tbsp caster sugar, to sweeten the coffee