Cream Of Orujo, Mascarpone, And Coffee Jelly Cheesecake

1. 1

   Crush the graham crackers in the blender until they become a fine powder.

2. 2

   In a bowl, add the crackers to the melted butter and mix thoroughly.

3. 3

   Place 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.

4. 4

   Hydrate 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.

5. 5

   In another bowl, mix the Mascarpone cheese, liqueur, 100 gr. sugar, yogurt, and dissolved gelatin. Mix well.

6. 6

   Whip the cream in a cold bowl.

7. 7

   Add the cheese mixture to the whipped cream.

8. 8

   Fold the cream into the batter using a rubber spatula to keep it light.

9. 9

   Remove the pie crust from the refrigerator and pour the cream on top of the crust. Refrigerate for 4 hours.

10. 10

    In 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.

11. 11

    Pour on top of the cheesecake and place back in the refrigerator for another hour to solidify the jelly.

* Per serving · 4 servings · Values may vary.

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