Cheesecake Recipes

Cafe Au Lait Cheesecake
Serving Size: 1

dorothy cross- tmpj72b
2 cup butter cookie crumbs
1/4 cup sugar
6 tablespoon sweet buuter -- soft
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

Cooking Directions:

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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