Categories: Cakes, Desserts
      Yield: 10 servings
      1 c  Graham Cracker Crumbs
    1/4 c  Sugar
    1/4 c  Margarine, melted
      1 ea Env. Unflavored Gelatin
    1/2 c  Cold Water
      1 c  Sugar
      3 ea Large Eggs, Separated
     16 oz Cream Cheese, Softened
      2 T  Cocoa
      2 T  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.

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