Decadent Cafe Au Lait Cheesecake
Submitted by architectgirl
No-bake cafe au lait cheesecake: silky coffee-and-Kahlua cream cheese filling on a buttery cookie crust. Whipped cream and folded egg whites give it a mousse-light texture.
YIELD
18 servingsPREP
4 hrsCOOK
15 minREADY
4 hrsThis no-bake cheesecake is closer to a chilled coffee mousse than a classic baked New York-style cake. A buttery cookie crumb crust holds a feather-light filling made with cream cheese, instant coffee, Kahlua, gelatin, whipped cream, and beaten egg whites all folded together for serious lift.
The gelatin-set custard base does the structural work; the whipped cream and whites give it air. The result slices clean but eats like a cloud of cafe au lait.
Pro Tips
- Bloom the gelatin in cold water for the full 5 minutes. Skipping the bloom means rubbery streaks once the cheesecake sets.
- Cook the egg yolk custard low and slow until it coats the back of a spoon. Rush it and the eggs scramble; pull it too early and the cheesecake won’t set.
- Beat the cream cheese until fully smooth before adding anything else. Lumps now mean lumps in the finished cake forever.
- Fold the whipped cream and egg whites in gently with a spatula. Stirring deflates them and you lose the mousse-like texture.
- Chill the full 3 hours minimum. Cutting too soon gives you soft slices that slump on the plate.
Variations
- Swap Kahlua for Bailey’s Irish Cream for a creamier, more dessert-leaning flavor.
- Use chocolate cookie crumbs (Oreos, no filling) instead of butter cookies for a mocha-leaning crust.
- Top with a dusting of cocoa powder and chocolate-covered espresso beans for an espresso-shop finish.
Ingredients
Directions
Use a 10 inch springform pan.
Crust: In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter.
Blend well with fingers, fork or pastry blender.
Press or pat the mixture onto the bottom and sides of a well- buttered springform pan.
Chill in the freezer or frigde for about 30 minutes.
Filling: Soften the gelatin in the cold water.
In a small saucpan, combine the egg yolks and sugar and gradually stir in the light cream.
Cook the mixture over medium heat, stirring, until it coats a metal spoon.
Remove from the heat and stir in the softened gelatin.
Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liquer, stirring until smooth.
Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
Carfully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
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