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      RECIPE TITLE "Irish Cream Cheesecake" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields--- time ---- difficultyeasy


    1 cup graham cracker crumbs
    1/4 cup sugar
    1/4 cup margarine, melted
    1 envelope unflavored gelatin
    1/2 cup cold water
    1 cup sugar
    3 eggs, separated
    2 (8 oz.) pkg. cream cheese, softened
    2 tablespoons cocoa
    2 tablespoons bourbon (or substitute 2 tbs. cold coffee)
    1 cup whipping cream, whipped

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.


    Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom of 9−inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add the gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and
    whipped cream into cheese mixture and pour over crust. Chill until firm.

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