- 12
Ingredients
- NUT CRUMB CRUST
- 1 cup graham cracker crumbs
- 1/2 cup finely ground almonds or other nuts
- 6 tablespoons sugar
- 1/2 teaspoon ground cinnamon --
- if desired
- 6 tablespoons butter or margarine --
- melted
- FILLING
- 2 Tablespoons instant coffee powder
- 3 tablespoons boiling water
- 2 tablespoons dark rum
- 3/4 cup plus 2 tablespoons sugar
- 1 (1/4-oz.) envelope plus 1 teaspoon unflavoured gelatin
- 1/3 cup milk
- 2 (8-oz.) packages cream cheese
- 4 eggs --
- separated
- 1 1/2 cups whipping cream
- 1/3 cup finely chopped walnuts or pecans
- TO DECORATE
- Walnut halves
- chocolate curls
- powdered sugar
Preparation
Step 1
1. Grease bottom and side of a 10-inch springform pan. Press crust into bottom of greased pan.
2. In a small heavy saucepan over low heat, stir coffee, hot water and chocolate until smooth. Stir in rum and 2 tablespoons sugar. Cool Slightly.
3. In a small saucepan, combine gelatin and milk. Stir well. let stand 3 minutes. Stir over low heat until gelatin dissolves; cool to room temperature.
4. In a large bowl, heat cream cheese, remaining 3/4 cup sugar and egg yolks until blended. Gradually beat in cooled gelatin.
5. In medium bowl, beat cream until soft peaks form. Fold Whipped cream into cheese mixture. In a medium bowl, beat egg whites until stiff but not dry. Fold in beaten egg whites.
6. Spoon 1/3 of cheese mixture into a small bowl. Fold in cooled chocolate mixture. Fold walnuts or pecans into remaining plain cheese mixture.
7. Spoon nut-cheese mixture into crust-lined pan; smooth top. Spoon chocolate-cheese mixture in mounds on top of nut-cheese mixture. Gently swirl through both mixtures with a small spatula. Refrigerate several hours or until served.
8. To serve, run a knife around inside edge of pan. Remove side of pan; place cheesecake on a serving plate. decorate with walnut halves and chocolate curls. Dust chocolate curls lightly with powdered sugar. Makes 10 to 12 servings.