Coffee Cheesecake with Honey Jelly

DIFFICULTY
40m

Ingredients
  • 100 ml coffee
  • 250 g mascarpone
  • 250 g cream cheese
  • 100 g confectioner’s sugar
  • 15 g gelatin
  • 250 g dry cookies
  • 40 g sugar
  • 150 g butter
  • 5 g coffee powder
  • 200 g Acacia honey
  • 100 ml 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

Rich and aromatic

Qualità Oro's intense aroma makes it perfect for true coffee connoisseurs. A selection of the finest 100% Arabica coffees from Central America and the African highlands, this blend has a smooth, refined flavor, and is especially delicious as an after-dinner coffee.

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