Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dorothy Cross- TMPJ72B
-----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 frigde 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 liquer, 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.
