One for Karensusan (Baileys Cheesecake)

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Ingredients ( Serves 8-10)
11g pack gelatine,+1tsp
175g shortcake biscuits crushed
85g butter,melted
250g tub quark
250g tub mascarpone
150ml baileys cream liquor
142mlpot double cream,lightly whipped
2 eggs
140g caster sugar

FOR THE COFFEE JELLY TOPPING
1heaped tsp powdered gelatine
150ml strong coffee
2tblspn caster sugar to sweeten coffee

Method
1 measure 5 tblspns cold water into a small bowl then sprinkle over 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.

2 Meanwhile, mix the biscuit crumbs and butter really well,then press into the bottom of loose bottom tin.Chill

3 Beat the quark.mascarpone & Baileys together, then stir in the gelatine and fold in the lightly whipped cream.

4 Whisk the eggs & sugar in a bowl until thick pale & foamy, then fold into the cheesecake mixture & pour onto the biscuit base. Chill for 3-4 hrs or until set.

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 .

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 .( I’ve been told its quite potent }

(Know-how-Gelatine
Many cooks avoid using gelatine, but its easy when you know how .If you sprinkle powdered gelatine into hot water 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 gelatine becomes clear,)

Web Link
http://www.bbcgoodfood.com/recipes/5048/

Hope you enjoy this if you try it. It looks quite time consuming when you first read it but its not really and it looks and smells fantastic quite a grown up dessert.;))

• 15 Jun, 2012
• 2 likes

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