Baileys Cake with Cappuccino Gelatin

Name: Baileys Cake with Cappuccino Gelatin
Prep time: 50 min
Cook time: 10 min
Yield: 10
Cuisine: Americana
Ingredients: 200 grams María cookies; 100 grams butter, melted; 500 grams whipping cream; 2 plain yogurt; 200 grams sugar; 150 milliliters Baileys; 300 grams cream cheese; 1 tablespoon vanilla essence; 10 grams unflavored gelatin powder; 10 milliliters coffee liqueur; 250 milliliters water; 2 tablespoons instant coffee, cappuccino flavor; 2 tablespoons sugar; 6 grams unflavored gelatin powder

Rocío Baez

A delicious cheesecake combined with Baileys and topped with a delicate cappuccino gelatin, ideal for celebrating a birthday as it was in my case or a special occasion.

Reviewed by Editorial Team of Kiwilimón

Published: 23-09-2013

Preparation

40 mins

10 mins

Low

We crush the cookies, mix them with the melted butter, and place them as a base in a round removable mold lined with parchment paper. We hydrate the gelatin (10g) in cold water until it forms a sponge, set aside. We whip the cream and set it aside. We beat the Philadelphia cream cheese, sugar, yogurts, vanilla, and 150ml of Baileys until homogeneous. We take the gelatin to a double boiler to melt it and incorporate it into the previous mixture, mixing well and folding in the cream gently. We pour the mixture into the mold and refrigerate for at least 4 hours (preferably leave it overnight). Once perfectly set, we prepare the cappuccino-flavored coffee gelatin as follows: we put a saucepan on the fire with 250ml of water, two tablespoons of instant cappuccino coffee, the coffee liqueur, the sugar, and the 6g of gelatin. We heat it over low heat until it dissolves (it should not boil), let it cool (without setting), and carefully add it on top of the cream cheese. Let it cool until it solidifies.