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Recipe Category: Cheesecake
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Ingredients
- Serving Size : 1
crust:
- 2 cup butter cookie crumbs
- 1/4 cup sugar
- 6 tablespoon sweet buuter – soft
filling:
- 3 tablespoon unflavored gelatin
- 1/2 cup cold water
- 3 eggs – separated
- 1/2 cup sugar
- 1/2 cup light cream
- 1 1/2 pound cream cheese – softened
- 1 teaspoon vanilla
- 1 cup heavy cream
- 2 teaspoon coffee liquer
- 2 tablespoon instant coffee – dissolved in
- 3 tablespoon hot water
Method
- Use a 10 inch springform pan.
- CRUST: In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter.
- Blend well with fingers, fork or pastry blender.
- Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.
- Chill in the freezer or fridge for about 30 minutes.
- FILLING: Soften the gelatin in the cold water
- In a small saucepan, combine the egg yolks and sugar and gradually stir in the light cream
- Cook the mixture over medium heat, stirring, until it coats a metal spoon
- Remove from the heat and stir in the softened gelatin.
- Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
- Add the gelatin mixture to the cheese mixture and beat until smooth.
- Chill in the refrigerator for 30 minutes or until the mixture is set.
- In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
- In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
- Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
- Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
- Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
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