Unbaked Coffee Cream Cheesecake |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A nice light creamy coffee flavoured cheesecake. A change from the usual chocolate or lemon. I usually use Arnotts 'Nice' biscuits. Cook time does not include any chilling time. NOTE: Biscuits in New Zealand are Cookies in the USA. Ingredients:
175 g coconut biscuits (or other sweet biscuit) |
75 g butter (melted) |
3/4 cup sugar |
1/4 teaspoon salt |
1 1/2 tablespoons gelatin |
1 cup milk |
2 egg yolks (beaten) |
2 egg whites |
1 tablespoon instant coffee |
500 g cream cheese |
1 teaspoon vanilla |
1/4 cup sugar (extra) |
1/2 cup heavy cream (softly whipped) |
1/2 cup heavy cream (whipped for decoration) |
grated chocolate, for decoration |
Directions:
1. Crust:.
2. Crush biscuits and add melted butter.
3. Mix then press into a 20cm springform pan and refrigerate.
4. Filling:.
5. Add beaten egg yolks to sugar salt and gelatine in a pot.
6. Mix in the milk and blend well.
7. Place over a low heat and stir until the gelatine is dissolved.
8. Remove from heat and stir in instant coffee and cool.
9. Beat cream cheese until smooth.
10. Stir into the gelatine mixture with the vanilla.
11. Place in fridge and stir occasionally until creamy and smooth and cooled.
12. Beat egg whites to soft peaks, add second measure of sugar and beat until stiff.
13. Fold into the cooled gelatine mixture.
14. Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth.
15. Pour onto crust and refrigerate 4-8hrs or overnight.
16. Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.
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