White Russian Cheesecake Recipes

KAHLUA WHITE RUSSIAN CHEESECAKE

Steps:

• For Cheesecake:.
• Beat cream cheese until smooth.
• Beat in sugar, salt and vanilla.
• Add eggs, 1 at a time, beating well after each.
• Stir in Kahlua and vodka.
• Pour onto crust.
• Set on baking sheet.
• Bake at 350ºF., for 35-45 minutes, depending on whether you have an electric stove or a gas stove.
• My electric stove baked the cheesecake in 35 minutes.
• Cool 5 minutes. Stir the sour cream, and then spread over cake top.
• Sprinkle coconut on top of sour cream
• Then pour cherry sauce onto top of cheesecake.
• For Caramel Nut Crust:.
• In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar.
• Add 1 tablespoon Kahlua, then heat and stir for 2 minutes.
• Add 1/2 cup chopped pecans to 1/2 cup graham cracker crumb mix.
• While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
• For Kahlua Cherry Sauce:.
• Drain 1(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup.
• Mix cherries, 1 tablespoon Kahlua and 1 tablespoon Stoli vodka, (you can use any brand of Vodka.).
• In pan, mix 2 tablespoons each sugar and cornstarch with dash salt which is about 1/8 teaspoon of salt.
• Stir in cherry syrup and 1 tablespoon lemon juice.
• Cook, and stir until boiling, thick and clear.
• Add cherry mixture to top of cheesecake.
• Cool and enjoy.

WHITE RUSSIAN CHEESECAKE

Steps:

• Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
• In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
• Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
• To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

WHITE RUSSIAN CHEESECAKE

Steps:

• In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
• Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
• Pulse the cookies and nuts together in a blender or food processor to make crumbs.
• Add the butter mixture and pulse briefly to blend with the crumbs.
• Press the butter and crumb mixture evenly into a 9-inch springform pan.
• Beat the cream cheese until smooth.
• Beat in the 3/4 cup sugar, the salt and the vanilla.
• Add eggs, one at a time, beating well after each.
• Stir in the 1/4 cup Kahlúa and the vodka.
• Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
• Cool 5 minutes.
• Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
• Chill in the refrigerator.

RUSSIAN CHEESECAKE - ZAPEKANKA

Steps:

• Preheat oven to 350°F.
• Drain cottage cheese in a sieve.
• Mix sugar and 2 Tbsp butter. Add eggs, semolina and 3 tsp vanilla sugar.
• Gently stir in curds then fold in raisins.
• Grease a 9-inch round pan with butter, coat with flour. Carefully pour mixture into pan, smooth evenly.
• Bake on middle rack for 30 minutes.
• Melt remaining butter. Pour on top, spreading evenly. Broil for 5 minites to brown top.
• Mix sour cream with vanilla sugar and sugar. Serve like whipped cream. (Dollop on top or on side).