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Recipe: Bacardi Rum Cheese Cake (1970's)

Desserts - Cheesecakes
BACARDI RUM CHEESE CAKE



1 1/4 cups graham cracker crumbs
1 1/4 cups sugar, divided use
6 tbsp. butter or margarine, melted
1 envelope unflavored gelatin
1/2 cup sugar
1/2 cup Bacardi light rum*
1 tbsp. grated lime peel
1/2 cup lime juice
4 eggs, separated**
2 pkgs. (8 oz. each) cream cheese, softened
1 cup (1/2 pint) heavy (whipping) cream

Combine crumbs, 1/4 cup sugar and butter or margarine; reserve 3 tablespoons crumb mixture. Press remaining crumbs in bottom of 9-inch springform pan; chill.

Meanwhile, combine (dry) gelatin and 1/2 cup sugar in medium saucepan; stir in rum, lime peel and juice.

Beat egg yolks and blend into rum mixture. Cook over medium heat. stirring constantly, until slightly thickened, about 8 minutes; remove from heat. Beat in cream cheese until smooth; set aside.

Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar; beat until stiff peaks form. Whip cream to soft peaks. Fold egg whites and whipped cream into rum mixture. Turn into crumb-lined pan; sprinkle with reserved crumbs. Cover and chill several hours, or until firm.

*Use 80 proof rum.

**Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

Makes 1 (9-inch) cheesecake, 12 servings
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's
MsgID: 0111087
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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