12 graham crackers
75 grams butter
15 milliliters milk
250 grams mascarpone
100 milliliters cream
115 grams sugar
6 ounces greek yogurt
250 milliliters whipping cream
125 milliliters water
1 tablespoon instant coffee
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1Crush the graham crackers in the blender until they become a fine powder.
2In a bowl, add the crackers to the melted butter and mix thoroughly.
3Place the cracker and butter mix in the baking pan. Press down to create the pie crust. Place in the refrigerator for at least 1 hour to solidify.
4Hydrate 5 sheets of gelatin in cold water for about 4 minutes. To dissolve, put the milk in a cup, add the gelatin, and stir until they dissolve.
5In another bowl, mix the Mascarpone cheese, liqueur, 100 gr. sugar, yogurt, and dissolved gelatin. Mix well.
6Whip the cream in a cold bowl.
7Add the cheese mixture to the whipped cream.
8Fold the cream into the batter using a rubber spatula to keep it light.
9Remove the pie crust from the refrigerator and pour the cream on top of the crust. Refrigerate for 4 hours.
10In a pan, place the water, remaining sugar, and instant coffee. Heat until the sugar has dissolved and remove from the stove. Add the previously hydrated leaf gelatin, stir until it dissolves and let the mixture cool.
11Pour on top of the cheesecake and place back in the refrigerator for another hour to solidify the jelly.
PER SERVING *
|Calories790Calories from Fat460|
|% DAILY VALUE*|
|Calories from Fat460|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Brandi S. 30 May 2015
This recipe took some time to prepare but it was WORTH it. The flavor was divine and everyone I served it to loved it. The coffee jelly topping the cheesecake was amazing! Thanks.