Homemade Recipes

Ingredients:

11g pack powdered gelatine, plus 1 tsp

175g shortcake biscuits, 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

Coffee jelly:

1 heaped tsp powdered gelatine

150ml strong black coffee

2 tbsp caster sugar, to sweeten the coffee

Preparations:

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 slices.