
Espresso Baileys Quark Cheesecake
Oct 13, 2021
Courtesy of My Oma Always Canning. The tang of quark yogurt mixed with chocolate and the richness of Baileys Espresso Creme make for a memorable treat.
Prep time: 30 min
Chill time : Min 4 hours
Crust
2 ⅓ cup Graham Cracker Crumbs
⅓ cup Sugar
⅔ cup Cocoa
¾ cup Butter
16 oz chopped chocolate ( ½ milk and ½ dark chocolate tastes the best)
1 ½ cup Bles Wold Quark Yogurt
3 Tbsp sugar
1 Package Knox Gelatin
¼ cup cool water
¼ cup boiling water
2 cup whipping cream, whipped
4 Tbsp Baileys Espresso Liqueur
1 cup Whipping Cream
1 ½ Tbsp sugar
2 Tbsp Baileys Espresso Liqueur
Choc Covered Coffee Beans, Oreo Cookies, etc to decorate
Filling
16 oz chopped chocolate ( ½ milk and ½ dark chocolate tastes the best)
1 ½ cup Bles Wold Quark Yogurt
3 Tbsp sugar
1 Package Knox Gelatin
¼ cup cool water
¼ cup boiling water
2 cup whipping cream, whipped
4 Tbsp Baileys Espresso Liqueur
Topping
1 cup Whipping Cream
1 ½ Tbsp sugar
2 Tbsp Baileys Espresso Liqueur
Choc Covered Coffee Beans, Oreo Cookies, etc to decorate
Method
- Preheat the oven to 350 F.
- Melt butter in the microwave, stir in graham cracker crumbs, sugar and cocoa. Spray a 9- or 10-inch springform pan with cooking spray; take out ¼ cup of cookie crust mixture and set aside. Press the remaining crumbs slightly up the sides and over the bottom of the pan.
- Bake for 3 minutes, no more, in the oven. Set on a wire rack to cool.
- Melt chocolate in the microwave at 30% power in short periods of time or place in a double boiler and stir often until smooth and completely melted. Let cool slightly, just on the counter.
- Place the quark yogurt and the sugar in a medium size bowl and mix together with a hand mixer or whisk until smooth. In a small bowl, put ¼ cup cool water and gelatin, stir together and then add 1/ 4 cup boiling water, stir until gelatin is completely dissolved.
- Add to quark and sugar mixture and whisk until smooth. Take about ½ cup of the quark mixture and whisking briskly with one hand ( or having the hand mixer running) slowly add it to the melted chocolate in the pot. Do this 2 or 3 times. Then add the rest of the quark mixture to the chocolate and mix until smooth. Pour in the 4 Tablespoons of Baileys and mix again.
- Finally, using a spatula, fold in the 2 cups of stiffly whipped cream. Turn mixture out onto crust in springform pan, and smooth top. Cover with plastic wrap and chill for 4 hour in the fridge, or overnight.
- Whip cream with Baileys and sugar until stiff. Decorate top of cheesecake with piped Baileys whipping cream, reserved chocolate graham crumbs ( from the crust) and whatever other decorations you choose. Run a paring knife under hot water until very warm, dry off and loosen the edge of the cheesecake before opening the latch of the springform pan and remove the side. Cut your slices of cheesecake with a knife heated under hot tap water and dried off between slices.
Store in the fridge. Yield 10-12 servings.