Tia Maria Mocha Cheese Cake
1 1/2 cups crumpled chocolate wafers
1/4 cup brown sugar
1/3 cup melted butter
1 250 g (8 oz.) cream cheese at room temperature
1/2 cup lightly packed brown sugar
2 eggs, separated
2 squares semi-sweet chocolate, melted and cooled slightly
1 envelope unflavoured gelatin
1/4 cup Tia Maria
1 cup 35 per cent cream, beaten until stiff Glaze
12 maraschino cherries, drained (with stem creates a a pretty effect)
3/4 cup Tia Maria
1/2 envelope unflavoured gelatin (about 1 1/2 tsp.)
Do not use more than 1/2 pkg. gelatin or glaze will be rubbery. 1/2 cup 35 per cent cream, beaten until stiff Chocolate curls Combine crumbs, sugar and butter and press into bottom and sides of an 8-inch spring-form pan; chill. Beat egg whites until foamy; gradually beat in 1/4 cup brown sugar until stiff. Set aside. Whip cream until stiff. Set aside. Beat cream cheese and remaining 1/4 cup brown sugar, egg yolks and melted chocolate until smooth and well blended. Place Tia Maria in small saucepan and sprinkle gelatin over. Allow to soften for 60 seconds. Heat over medium heat, stirring to dissolve gelatin. Cool slightly. Gradually beat liquor-gelatin mixture into cream cheese mixture. Fold cream into cream cheese mixture followed by beaten egg whites. Pour mixture into chocolate crumb crust and chill overnight.
Next day, place 3/4 cup Tia Maria in small saucepan and sprinkle gelatin over. Allow to soften for about 60 seconds. Heat over medium heat, stirring to dissolve gelatin. Cool slightly and then pour over cheese cake. Carefully remove cheese cake from spring-form pan and place on serving plate. Garnish with spoonfuls of whipped cream, chocolate curls and cherries. Makes 10 to 12 servings. Submitted by Rita Murray, Charlottetown.