Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Zwieback Crust |
2 \N | Envelopes unflavored |
\N \N | Gelatin |
½ cup | Kahlua |
½ cup | Water |
3 \N | Eggs separated |
¼ cup | Sugar |
⅛ teaspoon | Salt |
2 \N | (8 oz.) packs cream cheese |
1 cup | Whipping cream |
\N \N | Shaved or curled semi-sweet |
\N \N | Choc |
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 1½ cups fine Zwieback crumbs, & ⅓ 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.
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