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Cafe Au Lait Cheesecake

Source of Recipe

Chyrel


List of Ingredients

(Yield: 12 servings)
CRUST

2 cups butter cookie crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted


FILLING

3 tablespoons unflavored gelatin
1/2 cup cold water
3 eggs, separated
1/2 cup sugar
1/2 cup half-and-half
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy cream
2 teaspoons coffee liqueur
2 tablespoons instant coffee granules dissolved in
3 tablespoons hot water




Recipe

Grease a 10-inch springform pan with non-stick vegetable spray.

In a medium bowl, combine cookie crumbs, sugar, and butter; mix thoroughly. Press onto bottom of prepared
springform pan. Chill for at least 30 minutes.


In a small bowl, soften gelatin in cold water.

In a small saucepan, combine egg yolks and sugar. Gradually stir in half-and-half. Cook, stirring constantly, until
mixture coats a metal spoon. Remove from heat. Stir in softened gelatin.

In a large mixing bowl, beat cream cheese until smooth. Add vanilla, beating until well blended. Add gelatin
mixture; beat until very smooth. Chill for 30 minutes or until mixture is set.

In medium bowls, beat heavy cream until stiff peaks form. Beat egg whites until stiff peaks form. Fold whipped
cream into cheese mixture, then fold in the egg whites.

In a small saucepan, heat coffee mixture; add liqueur, stirring until smooth. Add to the cream cheese mixture; beat
until smooth. Pour into prepared springform pan. Refrigerate at least 3 hours or until cheesecake is set and firm.
Carefully remove sides of springform; place cheesecake on a serving plate and serve.