1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 1 envelope unflavored gelatin 1/2 cup cold water 1 cup sugar 3 large eggs, seperated 16 oz. cream cheese softened 2 tbsp cocoa 2 tbsp bourbon 1 cup whipping cream chocolate curls for garnish and/or green sprinkles
Combine graham cracker crumbs, sugar and butter. Press onto bottom of a springform pan. Soften the gelatin in water. Stir over low heat until dissolved. Blend in 3/4 cup of sugar and beaten egg yolks. Cook stirring constantly, over low heat for approximately 3 minutes. Combine the softened cream cheese and cocoa mix well using an electric mixer on medium speed. Gradually add gelatin mixture and bourbon until well blended. Chill this mixture until thickened, but not set. Meanwhile beat egg whites until foamy, gradually adding the remaining sugar, beating until soft peaks form. Whip the whipping cream. Then fold in egg whites and whipped cream into cream cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and or sprinkles.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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