| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 1 | Servings | |
INGREDIENTS
| Zwieback Crust | ||
| 2 | Envelopes unflavored | |
| Gelatin | ||
| 1/2 | c | Kahlua |
| 1/2 | c | Water |
| 3 | Eggs separated | |
| 1/4 | c | Sugar |
| 1/8 | ts | Salt |
| 2 | (8 oz.) packs cream cheese | |
| 1 | c | Whipping cream |
| Shaved or curled semi-sweet | ||
| Choc |
INSTRUCTIONS
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua & water. Beat in egg yolks, sugar & salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites & cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving). Zwieback Crust: Blend 1 1/2 cups fine Zwieback crumbs, & 1/3 cup each sugar & melted butter together. Press firmly over bottom & halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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