White Russian Cheesecake Recipes

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WHITE RUSSIAN CHEESECAKE



White Russian Cheesecake image

If White Russians are your favorite special-occasion drink, this creamy cheesecake recipe is for you. Spiked with coffee-flavored liqueur, it serves up those classic flavors in a whole new way.

Provided by By Stephanie Wise

Categories     Dessert

Time 5h55m

Yield 8

Number Of Ingredients 12

1 cup crushed graham crackers (16 squares)
1/4 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup cold brewed espresso
1 cup milk
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla
1 tablespoon butter, melted
2 eggs
Vanilla-flavored candy coating (almond bark)
Milk chocolate-flavored candy coating

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.

Nutrition Facts : ServingSize 1 Serving

WHITE RUSSIAN CHEESECAKE



White Russian Cheesecake image

This White Russian cheesecake offers slight coffee flavor with chocolate and creamy Baileys®.

Provided by Marianne Williams

Time 7h25m

Yield 8

Number Of Ingredients 13

1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon instant espresso powder
1 teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ⅓ cups white sugar
3 tablespoons semisweet chocolate chips, melted and cooled
⅔ cup sour cream, at room temperature
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup Irish cream liqueur (such as Baileys®)
3 large eggs, at room temperature
⅓ cup white chocolate curls

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.

Nutrition Facts : Calories 843.1 calories, Carbohydrate 78.5 g, Cholesterol 191.8 mg, Fat 52.4 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 30.7 g, Sodium 717.8 mg, Sugar 60.8 g

WHITE RUSSIAN CHEESECAKE



White Russian Cheesecake image

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.

Provided by echo echo

Categories     Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon milk
3 tablespoons sugar
2 tablespoons Kahlua
28 vanilla wafers
1/4 cup pecan pieces
3 (8 ounce) packages light cream cheese
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
1/4 cup Kahlua
2 tablespoons vodka
2/3 cup light sour cream
2/3 cup flaked coconut, toasted (optional)

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.

KAHLUA WHITE RUSSIAN CHEESECAKE



Kahlua White Russian Cheesecake image

This recipe is courtesy of my boyfriend searching the internet for new desserts. The desserts he always wants me to fix for him. What he doesn't know is that I substituted Splenda for sugar & also used fat free sour cream & fat free cream cheese. He couldn't tell the difference. He needs to lose a few pounds around the middle, so what he doesn't know won't hurt him. The ingredients below are for the Cheesecake, the Caramel Nut Crust & the Kahlua Cherry Sauce. I hope you enjoy this cheesecake, my boyfriend Marvin says it is a keeper. There are alot of steps in this recipe but the end result is definitely worth every step.

Provided by litldarlin

Categories     Cheesecake

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 18

3 (8 ounce) packages cream cheese, softened
1 cup sugar, divided
1/2 teaspoon salt
1 teaspoon vanilla extract
4 eggs
1/4 cup Kahlua
2 tablespoons vodka
1 cup sour cream
1 cup shredded coconut
3 tablespoons butter
1 tablespoon Kahlua
1 tablespoon vodka
1/2 cup pecans, chopped
1/2 cup graham cracker, crushed
1 (19 ounce) can dark sweet cherries, pitted
2 tablespoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt

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.

Nutrition Facts : Calories 594.8, Fat 41.7, SaturatedFat 24.1, Cholesterol 178.7, Sodium 462.7, Carbohydrate 42.1, Fiber 1.9, Sugar 34.3, Protein 9.9

WHITE RUSSIAN



White Russian image

A classic White Russian cocktail made with coffee liqueur, vodka and either cream or milk.

Provided by MEEMERELLA

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 3

1 fluid ounce coffee flavored liqueur
1 fluid ounce vodka
½ cup cream or milk

Steps:

  • In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

Nutrition Facts : Calories 582 calories, Carbohydrate 14.5 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0 g, Protein 2.5 g, SaturatedFat 27.4 g, Sodium 48.3 mg, Sugar 11.3 g

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