Richelle’s Airy Choco-Liqueur Cheesecake (No baking required!)
Hello my friends!
I do not make dessert that often, but at times a special occasion arrives and I like to go all out. In this case it was my daughter Rose’s birthday and I thought a cheesecake would work well.
I used to so love cheesecake, it was what I dreamed of when I went to the restaurant.
As I grew older, I got to find them overly rich and sweet. I pretty much stopped eating them.
Later on, when I had cheesecakes in Italian restaurant, I discovered the use of ricotta and mascarpone, mascarpone is more expensive and better, but ricotta is less sweet and really good too. I find the mixture of ricotta and cream cheese to be a good compromise. I do use the brand Philadelphia for my cheese cakes, it is a simple preference.
As for the flavouring, I have always enjoyed chocolate and liquor, in this case, coffee liquor, but so many would work well, for example an orange liquor, a mint liquor, Bourbon, rum, and it goes on and on. I think what you have on hand would probably work!
Why a Ritz cracker crust you ask? Frankly, I love Ritz crackers so much and I had them on hand. It makes for a slightly salty crust and it works really well with these flavors, and probably many more, so Ritz crackers it is!
Using the gelatin, egg whites and the whipped cream really lightens this cheesecake and it is a non-baked cake, which is another plus!
I hope you try it and love it!
Richelle’s Airy Liqueur Cheesecake (No baking required!)
1 cup Ritz crackers, crushed
¼ cup melted butter
1 tsp. Cinnamon
¼ cup sugar
2 envelopes unflavored gelatin
½ cup cold water
1 cup sugar
3 eggs. Separated
1 8-ounce package cream cheese (I prefer Philadelphia Brand)
1 8-ounce package ricotta (give or take)
3 tablespoons cocoa
3 tablespoon coffee liqueur of choice (Tia Maria or Kahlua are good choices)
1 cup whipping cream, whipped
Combine crumbs, sugar, cinnamon and butter, press onto the bottom of a 9-inch spring-form pan. Place in refrigerator.
Place cold water in small pan and soften gelatin in the cold water for 5 minutes. Place pot of medium heat and let the gelatin dissolve completely, stirring constantly. Blend in ¾ cup sugar and beaten egg yolks; cook, stirring constantly over low heat for 3-5 minutes.
In separate large bowl, combine cream cheese and cocoa, using a hand mixer or stand mixer until well combined. Gradually add the warm gelatin mixture and liqueur to the cheese mixture till well blended. Place in refrigerator for app. 45 minutes until the mixture is thickened but not set.
Separately beat the egg whites until foamy, gradually add the rest of the sugar, (1/4 cup) till soft peaks form.
Also whip the cream until soft peaks form.
Carefully fold in egg whites and whipped cream into the cheese mixture, pour into the spring form pan over the set crumb base.
Chill until firm, a 2-3 hours.
Garnish with chocolate curves or more whipped cream or both!