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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: 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.
| Ingredients:
1 Cup(s) Graham Cracker Crumbs
1/4 Cup(s) Margarine, melted
1/2 Cup(s) Cold Water
3 large Eggs, separated
2 Tablespoon(s) Cocoa
1 Cup(s) Whipping Cream, Whipped
1/4 Cup(s) Sugar
1 Env Unflavored Gelatin
16 Ounce(s) Cream Cheese, Softened
2 Tablespoon(s) Bourbon or cold coffee |
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