Title: Festive Irish Cream Cheesecake
Categories: Dessert Cake Cheesecake
Yield: 10 Servings
| 1 | c | Graham Cracker Crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Margarine, melted |
| 1 | | Env. Unflavored Gelatin |
| 1/2 | c | Cold Water |
| 1 | c | Sugar |
| 3 | | Large Eggs, Separated |
| 16 | oz | Cream Cheese, Softened |
| 2 | tb | Cocoa |
| 2 | tb | Bourbon |
| 1 | c | Whipping Cream, Whipped |
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set. Beat egg whites until foamy; gradually
adding the remaining sugar, beating until stiff peaks form. Fold egg whites
and whipped cream into cheese mixture and pour over crust. Chill until
firm. Garnish with chocolate curls and small silver candy balls, if
desired. VARIATION: Substitute 2 T cold coffee for bourbon.