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An elegant mocha treat for company.

No-Bake Mocha Cheesecake

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup granulated sugar
3 large eggs, separated, yolks beaten
2 (8-ounce) packages cream cheese, softened
2 tablespoons unsweetened baking cocoa
2 tablespoons instant coffee powder
3/4 cup granulated sugar
1 cup cream, whipped

1. In a medium bowl blend together graham cracker crumbs, first addition of sugar and melted butter; press into the bottom and a little up the sides of a 9-inch springform pan.
2. Soften unflavored gelatin and water in a small saucepan; then stir over low heat until dissolved. Whisk in second addition of sugar; gradually add beaten egg yolks, whisking to combine; cook over low heat, stirring constantly, for 3 minutes.
3. In a medium mixing bowl, cream together cream cheese and unsweetened baking cocoa, beating at medium speed with an electric mixer until well blended. Gradually add gelatin mixture and instant coffee powder, mixing until well blended. Refrigerate until thickened, but not set, 45 minutes to 1 hour.
4. Beat egg whites until foamy in a medium bowl; gradually add the third addition of sugar, beating until stiff peaks form. In another large bowl beat cream until soft peaks form; fold in egg whites and whipped cream into the cheese mixture and pour over crust. Refrigerate until firm, about 3 hours.

Makes 16 servings.

For salmonella-safe egg whites

You will need:
a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer

1. Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.
2. In skillet, heat 1-inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2-inches of white covering thermometer stem).
3. Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use. When the desired temperature is reached, proceed with recipe.

For salmonella-safe egg yolks or whole eggs

You will need:
a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer

Perform the following steps and set aside:

1. Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.
2. Fill measuring cup 2/3 full with boiling-hot water.
3. Prepare the bowl by half-filling it with ice water.
4. Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe.