An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence
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Know-how - Gelatine
Many cooks avoid using gelatine, but it’s easy when you know how. I tend not to sprinkle powdered gelatine into hot water as it can go lumpy. The trick is to add it to cold liquid, leave it to soak until spongy and then stand the bowl in a frying pan of simmering water until the gelatine becomes clear.