- 400 g Boudoir biscuits
- 2 T butter, melted
- 1 T gelatine powder
- 2 cups hot strong brewed black coffee
- 500 g cream cheese
- 1 cup caster sugar
- 1 cup cream
- ½ cup maple syrup
- 250 g mascarpone
- cocoa powder, for dusting
Grease and line a 22 cm springform cake tin.
Cut 1 third off each biscuit, reserving the remaining biscuits. Crush the thirds until fine.
Mix the fine crumbs with the butter, then press into the base of the baking tin.
In a small bowl, mix the gelatine and 1/2 cup coffee, then allow to stand for 5 minutes.
Place the cream cheese and caster sugar in a large bowl and whisk until smooth, then add the gelatine mixture and the cream.
Whisk to combine, spoon into the cake tin and chill for 2 hours or until set.
Place the remaining coffee and the maple syrup in a saucepan and simmer for 5–10 minutes or until syrupy. Allow to cool.
Remove the cake from the tin and place on a serving platter. Drizzle half the syrup over the reserved biscuits and press into the side of the cake, all the way round.
Top the cake with the mascarpone, dust with cocoa and drizzle over the remaining syrup.
Cook’s note: Make smaller individual cheesecakes if you like.