Ingredients
| 1-1/2 cup | coconut cookies, crushed | | 1/2 cup | desiccated coconut | | 1/2 tsp. | nutmeg | | 1/2 cup | butter, melted |
Filling
| 3 | eggs, separated | | 1 cup | milk | | 1/2 cup | sugar | | 1-1/4 tbsp. | gelatin | | 1/8 tsp. | salt | | 1-1/4 tbsp. | instant coffee powder | | 1 lb. | cream cheese | | 1/3 cup | sugar | | 2/3 cup | cream |
Coffee cream
| 2/3 cup | cream | | 1-1/2 tsp. | instant coffee powder | | 1-1/2 tsp. | sugar |
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Instructions
Crust:
Mix together the crushed cookies, coconut, nutmeg and melted butter. Firmly press on the bottom and sides of a 9-inch springform pan. Chill until ready to use.
Filling:
Lightly beat the egg yolks with the milk in a saucepan. Mix in the sugar, gelatin and salt; heat until the sugar and gelatin are dissolved. Remove from heat. Stir in the instant coffee powder and cool. Press the cream cheese through a strainer and beat with the gelatin mixture until smooth.
Beat the egg whites until they form soft peaks. Slowly add the sugar and continue to beat until stiff. Fold into the cheese mixture. Whip the cream and gently fold into the mixture. Pour into the prepared crust and chill until firm.
Mix together the cream, instant coffee powder and sugar. Chill for at least 30 minutes, then beat until thick. Spread on the top of the cheesecake and serve.
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