Kahlua cheesecake surprise

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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