1 cup graham cracker crumbs 1/4 cup granulated sugar 1/4 cup unsalted butter, melted 1 envelope unflavored gelatin 1/2 cup cold water 3/4 cup granulated sugar 3 large fresh eggs*, separated, yolks beaten 2 (8-ounce) packages cream cheese, softened 2 tablespoons unsweetened baking cocoa 2 tablespoons instant coffee powder 3/4 cup granulated sugar 1 cup cream, whipped
In a medium bowl blend together grahamcracker crumbs, first addition of sugar and melted butter; pressinto the bottom and a little up the sides of a 9-inch springformpan.
Soften unflavored gelatin and water ina small saucepan; then stir over low heat until dissolved. Whiskin second addition of sugar; gradually add beaten egg yolks,whisking to combine; cook over low heat, stirring constantly,for 3 minutes.
In a medium mixing bowl, cream togethercream cheese and unsweetened baking cocoa, beating at mediumspeed with an electric mixer until well blended. Gradually addgelatin mixture and instant coffee powder, mixing until wellblended. Refrigerate until thickened, but not set, 45 minutesto 1 hour.
Beat egg whites until foamy in a mediumbowl; gradually add the third addition of sugar, beating untilstiff peaks form.
In another large bowl beat cream untilsoft peaks form; fold in egg whites and whipped cream into thecheese mixture and pour over crust. Refrigerate until firm, about3 hours.
Makes 16 servings.
Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using pasteurized egg product for thisrecipe.
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