An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence
- 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
- 1 heaped tsp powdered gelatine
- 150ml strong black coffee
- 2 tbsp caster sugar, to sweeten the coffee
MethodNow stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
- 250g unsalted butter
- 2 x 250g packs digestive biscuits
- dark or milk chocolate, grated
- 500g soft cheese
- 200ml double cream
- 100g caster sugar
- 500g tub vanilla ice cream, softened
- 200ml Baileys
- 50ml shot espresso, or strong coffee, cooled
- Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
- Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
- Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
- Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.
This easy-to-make cheesecake will be the hit of any dinner party. Made with both cream cheese and cottage cheese, it has a classic graham cracker crust.
- 1 cupgraham cracker crumbs
- 3 Tbsp.sugar
- 3 Tbsp.butter or margarine, melted
- 2 pkg. (8 oz. each) philadelphia Cream Cheese, softened
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage cheese
- 1/2 cupsugar
- 1/4 cupflour
- 1 tsp.vanilla
- 3 Eggs
- Heat oven to 325°F.
- Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.Bake 10 min. Increase oven temperature to 450°F.
- Beat cream cheese and cottage cheese in large bowl with mixer until blended.Add 1/2 cup sugar, flour and vanilla; mix well.Add eggs, 1 at a time, mixing on low speed after each just until blended.Pour over crust.
- Bake 15 min.Reduce oven temperature to 250°F; continue baking 1 hour.Run knife around rim of pan to loosen cake; cool before removing rim.Cool completely.Refrigerate 4 hours.
This easy no-bake Chocolate Cherry Cheesecake takes just 15 minutes to prep and serves up 16 slices, making it the ideal dessert recipe for a party.
- 2 pkg. (21.4 oz. each) JELL-O No Bake Cherry Cheesecake Dessert
- 10 Tbsp.margarine, melted
- 1/4 cupsugar
- 2 Tbsp.water
- 3 cups cold milk
- 3 oz.BAKER'S Semi-sweet Chocolate, melted, cooled
- Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened.Press firmly onto bottom and 2 inches up side of 9-inch springform pan.Spread contents of 1 Fruit Pouch onto bottom of crust.
- Pour milk into medium mixing bowl.Add both Filling Mixes; beat with mixer on low speed until blended.Beat on medium speed 3 min.(Filling will be thick.)Remove 1 cup filling mixture; blend with melted chocolate.Add to remaining filling mixture; mix well.Spoon into crust.Top with contents of remaining Fruit Pouch.
- Refrigerate at least 1-1/2 hours or until firm.To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.