No-Bake Cappuccino Cheesecake

This no-baking-required recipe is perfect for baking newbies. You can add another tablespoon of unflavored gelatin if you like your cheesecake on the firm side. Dust the cake with coffee powder before serving if desired.

Makes one 9-inch cake Prep Time 40 minutes plus chilling time

For the crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsweetened cocoa, sifted
1/2 cup butter, melted

For the filling
3 egg yolks
1/3 cup sugar
1 tall can evaporated milk
1 tablespoon instant coffee
pinch of cinnamon
1 tablespoon Kahlua
1 1/2 tablespoons unflavored gelatin
3 tablespoons cold water
1 cup heavy or whipping cream
225 grams cream cheese

1 Combine graham crumbs, sugar, and cocoa in a mixing bowl. Stir in butter and mix until evenly distributed.
2 Press into sides and bottom of a 9-inch pie or springform pan. Freeze for 30 minutes.
3 Prepare the filling: Whisk yolks in a double boiler over hot water. Stir in sugar, then gradually pour in milk and coffee. Cook until
thick. Remove from heat and add cinnamon and Kahlua.
4 Dissolve gelatin in cold water over low heat. When completely dissolved, pour into egg mixture. Set aside.
5 Whip cream until stiff . Fold into cold egg mixture.
6 In a mixing bowl, beat cream cheese until light and fluffy. Pour in egg mixture. Mix well. Pour into crust-lined pan. Freeze cheesecake for a few minutes then keep chilled until set.