Sweet Cheesecake Recipes
Spumoni Cheesecake
Yield: 12 servings
Ingredients
Crust
- 1 1/2 packages Graham crackers, crushed
- 6 tablespoons butter, melted
- 1/3 cup granulated sugar
Filling
- 24 ounces cream cheese, softened
- 5 jumbo eggs, separated
- 1 1/2 cups granulated sugar, divided
- 2 packages Knox gelatine
- 3 tablespoons cocoa
- 1/2 cup melted or softened spumoni
- 1 pint whipping cream
Instructions
Crust
- Mix and pat into bottom of a springform pan.
- Bake at 350 degrees F for 10 minutes.
Filling
- Soften gelatine in small saucepan with 3/4 cup water.
- Stir egg yolks into 1 cup sugar. Add to gelatine mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles. Cool.
- Beat cheese in large bowl until light and fluffy.
- Add cocoa and beat again.
- Add the spumoni and beat some more.
- Slowly add gelatine mixture and blend well.
- Beat egg whites until soft peaks form.
- Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture.
- Whip cream and fold into cheese mixture. Pour into crust and refrigerate several hours or overnight.