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Coffee cheesecake with honey jelly

Coffee cheesecake with honey jelly

A DELICIOUS, DELICATE CHEESECAKE RECIPE WITH COFFEE AND HONEY JELLY

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DIFFICULTY
Medium
With a coffee filled cake base and cream filling, this recipe makes for a scrumptious, delicate dessert.

PREPARATION

Preparation of the cake base
Crumble the biscuits in a bowl.
Add the sugar and coffee powder to the biscuits.
Melt the butter completely.
Pour the melted butter over the mixture and mix until smooth.

Preparation of the cream filling
Mix the mascarpone, cream cheese and icing sugar in a bowl.
Soften the gelatin sheets in cold water.
Then dissolve the gelatin in the hot coffee.
Add the coffee to the cream and mix until smooth and even.

Gelatin (Jelly)
Soften the gelatin in cold water.
Mix the honey and water in a pan. Bring to boil.
Add the soft gelatin and mix until completely dissolved.

COMPOSITION
Arrange a layer of biscuit mix about half a centimeter high on the base of a single-serving ring mold.
Leave to chill in the fridge for 30 minutes.
Pour the coffee cream over the biscuit base, up to about a centimeter from the edge.
Chill in the fridge for 30 minutes.
Pour a layer of gelatin half a centimeter high over the cake and leave in the fridge for 6 hours.
Turn out onto the serving dish and decorate with honey jelly and coffee powder.

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INGREDIENTS
For 6 servings


  • 100 ml (3.5 fl oz) coffee
  • 250 ml (8.8 fl oz) mascarpone
  • 250 ml (8.8 fl oz) cream cheese, such asPhiladelphia
  • 100 g (3.5 oz) icing sugar
  • 15 ml (0.53 fl oz) gelatin
  • 250 g (8.8 oz) digestive biscuits
  • 40 g (4.4 oz) sugar
  • 150 g (5.3 oz) butter
  • 5 g (0.2 oz) coffee powder
  • 200 g (7.1 oz) acacia honey
  • 100 ml (3.5 fl oz) water
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