Java Cheesecake
Submitted by Susan3732
Light, airy coffee cheesecake with ricotta, instant coffee, and fluffy egg whites on a honey-sweetened zwieback crust. A no-bake style set with gelatin for smooth, mousse-like slices.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
6 hrsThis is cheesecake for the coffee lover who wants something lighter than the usual dense, heavy slab.
Ricotta cheese and instant coffee crystals get cooked into a silky custard base, set with gelatin, then folded together with whipped topping and billowy stiff egg whites.
The filling is barely there in the best way: creamy, coffee-forward, and light enough that you won’t need a nap after dessert.
It all sits on a zwieback crust kissed with honey and butter, chilled until firm in a springform pan.
Chef Tips
- Cook the custard low and slow. The directions say 20 minutes over medium-low, and they mean it. Rushing this step with higher heat will scramble the egg yolks.
- Chill until partially set before folding in the whipped topping and egg whites. If the gelatin mixture is still warm, it’ll deflate everything.
- Use a hot, dry knife to slice. Dip the blade in hot water and wipe it clean between each cut for picture-perfect slices.
Ingredients
Directions
Combine crushed zwieback, butter and honey; reserve 2 tablespoons for topping.
Press remaining mixture onto bottom of buttered 7 or 8 inch springform pan.
Chill.
Soften gelatin in ¼ cup water.
In saucepan combine egg yolks, ½ cup milk, ricotta, sugar, coffee crystals, vanilla and ⅓ cup water.
Stir in gelatin mixture. Cook and stir over medium -low heat 20 minutes or until mixture coats a metal spoon; do not boil.
Remove from heat; chill until partially set, stirring occasionally.
Prepare topping according to package directions, using remaining milk.
Fold i n gelatin mixture.
Beat egg whites to stiff peaks. Fold in gelatin mixture.
Turn into prepared pan.
Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop.
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