Mexican Cheesecake

by angel

Prep time: 0:45 Overall time: 1:15

Servings: 8 servings

INGREDIENTS

courtesy~~~ Margaret Fulton


Ingredients~~

4ozs plain chocolate biscuits (cookies) not chocolate coated..

3 dessertspoons

melted butter

4,(4oz) pkts cream cheese

4 egg yolks

½ cup caster sugar

2 Tablespoons rum ( I use white Bacardi Rum)

1Tablespoon grated dark chocolate

2 egg whites

INSTRUCTIONS

Crush biscuits with a rolling pin. Mix 2 ounces of biscuits with butter. Press crumb mixture into bottom of greased 9-inch (22 cm.) pie dish.

Beat cream cheese until smooth. Beat egg yolks with sugar until thick and creamy. Stir in rum. Gradually add mixture to cream cheese, stirring until smooth. Beat egg whites until stiff and fold into mixture.

Pour into prepared dish pie dish. Sprinkle remaining biscuit crumbs and grated chocolate over top.

Bake in a slow oven 30 minutes, turn off heat and allow to cool in oven. Serve chilled.

CHEF COMMENTS

* Not chocolate coated.<br />
** I prefer white Bacardi rum.

Tagged: cheesecakes, desserts, rumcheesecake add tags

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