kahlua cheesecake

Name: Kahlua Cheesecake
Prep time: 25 min
Yield: 9
Cuisine: American
Ingredients: 1 - zwieback crust; 2 package(s) knox unflavored gelatine; 1/2 cup(s) kahlua; 1/2 cup(s) water; 3 large eggs, separated; 1/4 cup(s) granulated sugar; 1/8 teaspoon(s) salt; 2 package(s) 8 oz. each cream cheese, softened; 1 cup(s) whipping cream; - curled chocolate or mini chocolate chips

(1 RATING)

91 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 14, 2011

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

Rate

prep time 25 Min

cook time

method Refrigerate/Freeze

yield 9- inch springform cheesecake

Ingredients

1 - zwieback crust
2 packages knox unflavored gelatine
1/2 cup kahlua
1/2 cup water
3 large eggs, separated
1/4 cup granulated sugar
1/8 teaspoon salt
2 packages 8 oz. each cream cheese, softened
1 cup whipping cream
- curled chocolate or mini chocolate chips

How To Make kahlua cheesecake

Step 1

Make the Zwieback Crust found in Our Favorite Pie Shells Group

Step 2

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.
Step 3

For a tasty touch: Spoon kahlua over each serving.
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