* Exported from MasterCook *
Cafe Au Lait Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
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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