Baileys Cheesecake with Coffee Jelly

• packet of powdered gelatin↗11g g

  plus 1 tsp

• shortbread cookies175g g

  crushed into crumbs

• butter↗85g g

  melted

• cream cheese↗250g g
• mascarpone↗250g g
• Baileys↗150ml ml

  or another Irish cream liqueur

• heavy cream142ml ml

  lightly whipped

• eggs↗2
• fine sugar140g g
• powdered gelatin↗1 heaped tsp tsp
• strong black coffee↗150ml ml
• fine sugar2 ст. л. tbsp

  for sweetening the coffee

Step-by-step instructions

1. 1

   Take 5 tbsp cold water, sprinkle the gelatin over it in a small bowl, let it bloom for 5 minutes until spongy. Then place the bowl in a pot of gentle simmer and heat until the gelatin dissolves and becomes clear.

2. 2

   In a large bowl combine the cookie crumbs with the melted butter, then press the mixture into the bottom of a 20 cm removable-bottom pan. Refrigerate the pan.

3. 3

   Whisk the cream cheese, mascarpone and Baileys until smooth, add the bloomed gelatin and mix, then gently fold in the whipped cream.

4. 4

   In a separate bowl beat the eggs with the fine sugar until thick, pale and foamy, then gently fold it into the creamy mixture and pour over the prepared base. Chill for 3‑4 hours until the cheesecake sets.

5. 5

   For the jelly sprinkle gelatin into the coffee, place the bowl in a pot of gentle simmer and dissolve the gelatin. Cool the mixture. When it cools, spoon the coffee jelly evenly over the cheesecake, creating a thin layer. Chill until set. The cake can be stored in the fridge for up to 2 days.

6. 6

   Before serving, wrap the outside of the pan with a hot kitchen towel, carefully release the cheesecake, slice into thin pieces and serve.