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Coffee and Honey Cheesecake

Coffee and Honey Cheesecake

A sweet, delicate take on the coffee cheesecake

The cheesecake has to be one of the most delicious desserts ever created, and this delicate version showcases just how versatile it can be. Coffee cheesecake has been popular for a while, but did you ever think adding a layer of honey jelly? Discover a combination you won’t be able to resist.


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.

The cream cheese filling
Mix the mascarpone, cream cheese and icing sugar in a bowl.Soften the gelatine sheets in cold water.
Dissolve the gelatine in the hot coffee.
Add the coffee to the cream and mix until smooth and even.

Soften the gelatine in cold water.
Mix the honey and water in a pan. Bring to the boil.
Add the soft gelatine and mix until completely dissolved.

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

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 as Philadelphia
  • 100 g (3.5 oz) icing sugar
  • 15 ml (0.53 fl oz) gelatine
  • 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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