| 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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