Itailian Cheesecake

CAFÉ AU LAIT CHEESECAKE

Ingredients

1. ¾ Cup Sugar 1 tsp Vanilla
2. 2 Envelopes of Unflavored Gelatin 2 Egg whites
3. ¼ tsp Salt ¼ Cup Sugar
4. 2 Egg Yolks, beaten 1 Cup Whipping Cream
5. ¾ Cup Milk 2 TBL Butter, Melted
6. ¼ Cup Madeira Wine ½ Cup Graham Cracker Crumbs
7. 2 TBL Instant Coffee (like Taster’s Choice) 1 TBL Sugar
8. 3 Cups Ricotta Cheese

Directions

1. In a saucepan, combine the ¾ cup sugar, gelatin, and salt. Stir in egg yolks and the milk that has been mixed with the Madeira wine. Cook and stir over a low heat until the gelatin has dissolved. Blend in the instant coffee. Cool.
2. Stir the ricotta cheese and vanilla into the gelatin mixture. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.
3. Meanwhile, beat the egg whites to soft peaks. Gradually add the ¼ cup sugar and beat to stiff peaks. Whip the cream and fold into the gelatin mixture, then fold in the beaten egg whites.
4. Spray a 9 inch Springform pan with non-stick spray (Pam), and pour the cheesecake mixture into the pan. Mix the graham cracker crumbs with the 1 TBL sugar and the melted butter. Sprinkle the crumb mixture over the top of the cake, place in the refrigerator and chill over night.

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