Yield: 1 servings
Measure | Ingredient |
---|---|
1¼ cup | Vanilla wafers,finely crush |
\N \N | (30 wafers) |
3 tablespoons | Butter, melted |
⅓ cup | Sugar |
1 pack | Unflavored gelatin |
1 cup | Eggnog |
4 \N | Egg yolks, beaten |
¼ teaspoon | Ground nutmeg |
16 ounces | Cream cheese, softened |
2 tablespoons | Rum or milk |
4 \N | Egg whites |
½ cup | Sugar |
½ cup | Whipping cream |
\N \N | Shaved chocolate or crushed |
\N \N | Crushed vanilla wafers (opt) |
In a small mixing bowl combine the 1¼ cups crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and ½ inch up sides of a 9-inch springform pan to form a firm even crust. Chill about 1 hour or till firm. In a medium saucepan combine the ⅓ cup sugar and gelatin. Stir in eggnog, eggyolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil. Remove from heat. In a large mixer bowl, beat cream cheese with mixer on medium speed for 30 seconds or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set. In a medium mixer bowl, beat egg whites on medium speed, till soft peaks form. Gradually add remaining sugar, beating to stiff peaks. In a small bowl beat cream to soft peaks. Fold whites and whipping cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, 3 to 24 hours.
Loosen sides of cheesecake from pan with a spatula; remove sides.
Sprinkle shaved chocolate or wafer crumbs around the top edge of cheesecake.
Source: Carol Shell
Submitted By FLOYD SHELL On 10-05-94