Kahlua Cheesecake

Name: Kahlua Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 9-inch springform cheesecake
Cuisine: American
Ingredients: 1 zwieback crust; 2 pkg knox unflavored gelatine; 1/2 c kahlua; 1/2 c water; 3 large eggs, separated; 1/4 c granulated sugar; 1/8 tsp salt; 2 pkg 8 oz. each cream cheese, softened; 1 c whipping cream; curled chocolate or mini chocolate chips

By Pat Duran
@kitchenChatter

This cheesecake recipe is the one that goes with the Zwieback Crust.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

9-inch springform cheesecake

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

1

zwieback crust
2 pkg

knox unflavored gelatine
1/2 c

kahlua
1/2 c

water
3 large

eggs, separated
1/4 c

granulated sugar
1/8 tsp

salt
2 pkg

8 oz. each cream cheese, softened
1 c

whipping cream
·

curled chocolate or mini chocolate chips

How to Make Kahlua Cheesecake

Step-by-Step

Make the Zwieback Crust found in Our Favorite Pie Shells Group
In top of double boiler, soften gelatine in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over simmering water, stirring constantly until slightly thickened. Beat cream cheese until fluffy.
Gradually beat in kahlua mixture; cool. Beat egg whites until stiff peaks form. Whip cream until stiff peaks form.
Fold egg whites and cream into kahlua-cheese mixture. Pour into prepared crust. Chill 4 hours or overnight. Remove from refrigerator 15 minutes before serving.
Garnish, with chocolate curls or chips.
For a tasty touch: Spoon kahlua over each serving.

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