Cafe au Lait Cheesecake
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INGREDIENTS CRUST
2 cups butter cookie crumbs
¼ cup sugar
6 tablespoons butter, softenedFILLING
3 tablespoons unflavored gelatin
½ cup cold water
3 eggs, separated
½ cup sugar
½ cup light cream
1-½ pounds cream cheese, softened
1 teaspoon vanilla
1 cup heavy cream
2 teaspoons coffee liqueur
2 tablespoons instant coffee, dissolved in 3 tablespoons hot water.CRUST
In a medium bowl, combine the butter cookie crumbs, sugar and butter. Blend with fingers, fork or pastry blender. Press or pat the onto the bottom and sides of a well-buttered 10-inch spring form pan. Chill in the freezer or fridge for about 30 minutes.
FILLING
Soften the gelatin in 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. 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 spring form pan and refrigerate for 3 hours, or until the cake is set and firm.
Carefully remove the sides of the spring form pan, transfer cake to a serving dish, and serve.