Cafe Au Lait Cheesecake
Dorothy Cross- TMPJ72B -----CRUST----- 2 cup Butter cookie crumbs 1/4 cup Sugar 6 tablespoon Sweet buuter -- soft -----FILLING----- 3 tablespoon Unflavored gelatin 1/2 cup Cold wat...
Ingredients
- 1/4cupsugar
- 6tablespoonsweet buuter -- soft
- 1/2cupcold water
- 3eggs -- separated
- 1/2cuplight cream
- 11/2 pound cream cheese -- softened
- 1teaspoonvanilla
- 1cupheavy cream
Directions
- 1
Dorothy Cross- TMPJ72B -----CRUST----- 2 cup Butter cookie crumbs 1/4 cup Sugar 6 tablespoon Sweet buuter -- soft -----FILLING----- 3 tables
- 2
CRUST: In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter
- 3
Blend well with fingers, fork or pastry blender
- 4
Press or pat the mixture onto the bottom and sides of a well-buttered springform pan
- 5
Chill in the freezer or frigde for about 30 minutes
- 6
FILLING: Soften the gelatin in the cold water
- 7
In a small saucpan, combine the egg ylks and sugar and gradually stir in the light cream
- 8
cook the mixture over medium heat, stirring, until it coats a metal spoon