Yield: 1 Servings
|\N \N||Zwieback Crust|
|2 \N||Envelopes unflavored|
|3 \N||Eggs separated|
|2 \N||(8 oz.) packs cream cheese|
|1 cup||Whipping cream|
|\N \N||Shaved or curled semi-sweet|
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.