UNBAKED COFFEE CREAM CHEESECAKE
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.
Provided by Jen T
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Crush biscuits and add melted butter.
- Mix then press into a 20cm springform pan and refrigerate.
- Filling:.
- Add beaten egg yolks to sugar salt and gelatine in a pot.
- Mix in the milk and blend well.
- Place over a low heat and stir until the gelatine is dissolved.
- Remove from heat and stir in instant coffee and cool.
- Beat cream cheese until smooth.
- Stir into the gelatine mixture with the vanilla.
- Place in fridge and stir occasionally until creamy and smooth and cooled.
- Beat egg whites to soft peaks, add second measure of sugar and beat until stiff.
- Fold into the cooled gelatine mixture.
- Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth.
- Pour onto crust and refrigerate 4-8hrs or overnight.
- Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 616.4, Fat 45.3, SaturatedFat 28.9, Cholesterol 181, Sodium 410, Carbohydrate 45.2, Fiber 0.4, Sugar 40.7, Protein 9.9
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