Zwieback crust
2 envelopes unflavored gelatin
1/2 cup Kahlua
1/2 cup water
3 eggs, separated
1/4 cup sugar
1/8 teaspoon salt
2 8 ounce packages cream cheese
1 cup whipping cream
shaved or curled semisweet chocolate
Prepare Zwieback crust. In top of double boiler soften gelatin in Kahlua and water. Beat in egg yokes, sugar and 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 and cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours or overnight. Remove from refrigerator 15 minutes before serving. Decorate with chocolate shavings. Serves 12.
Zwieback Crust
Blend 1 1/2 cups fine Zwieback crumbs and 1/3 cup each sugar and melted butter together. Press firmly over bottom and halfway up sides of a 9 inch springform pan. Bake in a 350F oven for 8 to 10 minutes. Cool. To add flavor, spoon a little cheese over each serving.
Cheesecake Index | Recipe Index | Home