- Cooking Time:
- Preparation Time:
- Crumb Crust:
- 1 cup graham wafer crumbs
- 2 tablespoons sugar
- 1/4 cup margarine, melted
- 1 envelope unflavored gelatin
- 1/4 cup light rum
- 1/4 cup boiling water
- 3 eggs, separated
- 2 tablespoons sugar
- 2 pkgs. (8 oz. each) light cream cheese, softened
- 1 can (14 oz.) low-fat sweetened condensed milk
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1-1/2 cups whipping cream
- Combine crust ingredients well, press into a 9-inch springform pan. Bake at 350ºF for 10 min., let crust cool.
- In a small bowl sprinkle gelatin over rum; let stand for 5 minutes to soften gelatin. Add boiling water and stir until gelatin is dissolved. In a small saucepan, whisk together egg yolks, and 2 tablespoons sugar. Whisk in gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and set aside. In a large bowl, with an electric mixer, beat cream cheese, condensed milk, gelatin mixture and vanilla until smooth. Chill 20-30 minutes or until partially set.
- Beat egg whites until they hold soft peaks, beat in 1/4 cup sugar and beat until mixture holds stiff peaks. In a small bowl whip 1/2 cup whipping cream until thick. Fold egg whites and whipped cream into partially jelled cream cheese mixture. Pour into prepared crust. Chill several hours or overnight.
- To serve, whipped remaining whipping cream and spread over top of cheesecake. Sprinkle with nutmeg.
- TIP: Stabilize the whip cream topping by dissolving 1 teaspoon plain gelatin in 1 tablespoon of boiling water, cool slightly and beat that into the remaining whipping cream at the time of beating. You can also add some icing sugar and a 1/2 teaspoon vanilla to the whipping cream. This will keep the whipping cream from 'weeping' or separating and will allow you to decorate the cheesecake ahead of time.
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