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    Coffee Cheesecake with Honey Jelly

    DIFFICULTY
    40m

    Ingredients
    • 3.4 fl oz coffee
    • 8.8 oz mascarpone
    • 8.8 oz cream cheese
    • 3.5 oz confectioner’s sugar
    • 0.5 oz gelatin
    • 8.8 oz dry cookies
    • 1.4 oz sugar
    • 5.3 oz butter
    • 0.2 oz coffee powder
    • 7.1 oz Acacia honey
    • 3.4 fl oz water
    Preparation
    FOR THE SHORTCRUST PASTRY

    Put the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender. Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour. Butter the molds and spread the pastry, using about 30-50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool.

    Preparation

    THE CAKE BOTTOM

    Crumble the cookies into a bowl and combine the sugar and coffee powder with the cookies.

    Melt the butter completely.

    Pour the melted butter over the mixture and mix until a uniform mixture is obtained.    

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    THE CREAM

    In a bowl, mix the mascarpone, cream cheese and confectioner’s sugar.

    Soften the gelatin sheets in cold water and melt the gelatin in the hot coffee.

    Add the coffee to the cream and mix until a smooth and uniform mixture is obtained.

     

     

    Presentation

    Place a layer of cookie dough about half a centimeter thick on the bottom of a single-portion mold and let it cool in the fridge for 30 minutes.

    Pour the coffee cream on the cookie base, up to about a centimeter from the edge.

    Let it cool in the fridge for 30 minutes.

    Pour a layer of gelatin half a centimeter thick over the cake and leave it in the fridge for 6 hours.

     

    Assemble it in the serving dish and decorate with blended honey jelly and coffee powder.    

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    The ideal coffee for this recipe

    Qualità Oro

    Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. The selection of the best Arabica beans creates an unmistakable Central American flavor of fruity notes blended with sweet Brazilian aromas.

    LEARN MORE

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