White Russian Cheesecake
Recipe: #15481
November 02, 2014
Categories: Desserts, Cakes, Cheese, Christmas New Years, Make it from scratch, Cream Cheese, , more
"This was a great hit the couple of times I served it. Other liqueurs could be substituted for Kahlua, though I guess then you'd have to change the name of the recipe. If desired, you can reduce the fat content a little by using low-fat vanilla wafers, replacing half the light cream cheese with nonfat, and using 1/4 cup fat-free egg substitute in place of 1 of the eggs."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (596.8 g)
- Calories 1709
- Total Fat - 17.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 91 mg
- Sodium - 591.4 mg
- Total Carbohydrate - 80.3 g
- Dietary Fiber - 0.6 g
- Sugars - 77.9 g
- Protein - 18.8 g
- Calcium - 596.7 mg
- Iron - 1.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
Step 3
Pulse the cookies and nuts together in a blender or food processor to make crumbs.
Step 4
Add the butter mixture and pulse briefly to blend with the crumbs.
Step 5
Press the butter and crumb mixture evenly into a 9-inch springform pan.
Step 6
Beat the cream cheese until smooth.
Step 7
Beat in the 3/4 cup sugar, the salt and the vanilla.
Step 8
Add eggs, one at a time, beating well after each.
Step 9
Stir in the 1/4 cup Kahlúa and the vodka.
Step 10
Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
Step 11
Cool 5 minutes.
Step 12
Spread the sour cream over the cheesecake, and (if using) sprinkle the coconut on top.
Step 13
Chill in the refrigerator.
Tips
No special items needed.
0 Reviews
You'll Also Love
