Kahlua cheesecake surprise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Zwieback Crust | ||
| 2 | Envelopes unflavored | |
| Gelatin | ||
| ½ | cup | Kahlua |
| ½ | cup | Water |
| 3 | Eggs separated | |
| ¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 2 | (8 oz.) packs cream cheese | |
| 1 | cup | Whipping cream |
| Shaved or curled semi-sweet | ||
| Choc | ||
Directions
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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