Russian Cheesecake Recipes

WHITE RUSSIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
• Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

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.

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).

RUSSIAN CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F & butter a 10-inch or 11-inch springform cake pan. Remove the base of the pan from the sides & lay a piece of parchment paper over the base, then replace the sides to hold the paper in place.
• FOR THE CRUST: Use a food processor or quality blender to pulse together all the crust ingredients, forming a stiff dough.
• Roll out the dough & press it into the bottom of the cake pan, then bake for 10 minutes. Remove from the oven & cool.
• FOR THE CHEESECAKE: In a large mixer bowl, combine cream cheese, ricotta & 1 cup of the granulated sugar, beating with an electric mixer for 3 minutes or until the mixture is smooth.
• Add the egg yolks one at a time, beating well after each addition.
• Add the juice & zest of the lemon, along with the flour, & mix well until combined.
• In another bowl & with an electric mixer, beat the egg whites until they foam, then sprinkle the remaining half cup of sugar onto the egg whites while the mixer is running. When all the sugar has been added, turn the mixer speed to high & beat the egg whites until they are thick & glossy.
• In yet another bowl, beat the cream until soft peaks form.
• Fold the beaten cream, along with the egg whites, into the cheese mixture & combine thoroughly.
• Pour the batter into the cooled crust, then (if using) sprinkle the sultanas over the batter & gently stir a few in so that they will drop below the surface.
• Bake the cheesecake for 10 minutes, then reduce the heat to 300 degrees F & bake for another 60 minutes. Turn off the oven heat & LEAVE THE CAKE IN THE OVEN UNDISTURBED.
• When the cheesecake has cooled, remove it from the oven & chill overnight.
• Transfer the cheesecake to a platter & gently ease the paper out from under the cake.
• Sprinkle the cheesecake with powdered sugar before serving.