Unbaked Coffee Cream Cheesecake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.