posted by Angel 04-22-99 7:07 AM
Mexican Cheesecake
4 ozs. plain chocolate biscuits (Cookies)
2 tablespoons melted butter
4 (4 oz.) packets Philly cream cheese - room temp.
4 egg yolks
1/2 cup caster sugar - superfine
3 tablespoons rum - or to taste
2 egg whites
Garnish:
Sweetened, whipped cream
glace cherries
Crust:
Crush chocolate biscuits until fine crumbs.
Mix 1/2 of the biscuit crumbs with the melted butter.
Press into the base of a well greased 9" pie dish.
Filling:
Beat cream cheese until light and smooth.
Beat egg yolks with the sugar until thick and creamy.
Stir in rum.
Add egg mixture gradually to the cream cheese.
Stir until smooth.
Beat the 2 egg whites until stiff.
Fold into cream cheese mixture.
Pour into prepared pie dish.
Sprinkle with rest of crushed chocolate biscuit crumbs.
Bake in a slow oven for 30 minutes.
Turn off heat and allow to cool in the oven.
Pipe the whipped cream around edge of cheesecake, and decorate with the glace cherries.
Serve chilled.