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Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp light brown sugar
1 tbsp Kahlua
1/2 cup finely chopped pecans or walnuts
1/2 cup fine zwieback crumbs; 6 to 7 crushed toasts
3 packs (6 oz each) cream cheese
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
4 larges eggs
1/4 cup Kahlua
2 tbsp Vodka
1 cup sour cream; room temperature
1 cup flaked or long shredded coconut
1 can Pitted dark sweet cherries in heavy syrup
2 tbsp Kahlua
1 tbsp Vodka
2 tbsp sugar
2 tbsp cornstarch
1/8 tsp salt
1 tbsp lemon juice
Caramel Nut Crust: Over low heat, stirring, melt butter with the light brown sugar in 8 inch skillet. Add Kahlua. Simmer, stirring, until mixture bubbles and thickens slightly (about 1 to 2 minutes). Stir in nuts and zwieback crumbs. While mixture is warm, quickly press in even layer in bottom of 9 inch springform pan.
Filling: Beat cream cheese on medium speed of mixer until smooth. Beat in sugar, salt and vanilla. Add eggs, one at a time, beating until well blended. Slowly add Kahlua and vodka. Pour into prepared pan, spread level. Set pan on cookie sheet. Bake at 350 on first rack below oven center, just until barely set in center, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Stir sour cream to smooth it, then gently spread over top of cake to wthin 1/4 inch of outer edge. Cool, then sprinkle coconut on top. Refrigerate (overnight is fine) until ready to serve. Remove cake 1/2 hour before serving to soften slightly. Top each serving with Kahlua Cherry Sauce.
Kahlua Cherry Sauce: Drain cherries, saving syrup. Mix drained cherries with Kahlua and vodka, set aside. Mix sugar, cornstarch and salt in saucepan. Blend in 3/4 cup cherry syrup and lemon juice. Cook, stirring, until mixture boils, thickens and becomes clear. Add cherry mixture. Cool.
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KAHLUA WHITE RUSSIAN CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp light brown sugar
1 tbsp Kahlua
1/2 cup finely chopped pecans or walnuts
1/2 cup fine zwieback crumbs; 6 to 7 crushed toasts
3 packs (6 oz each) cream cheese
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
4 larges eggs
1/4 cup Kahlua
2 tbsp Vodka
1 cup sour cream; room temperature
1 cup flaked or long shredded coconut
1 can Pitted dark sweet cherries in heavy syrup
2 tbsp Kahlua
1 tbsp Vodka
2 tbsp sugar
2 tbsp cornstarch
1/8 tsp salt
1 tbsp lemon juice
Caramel Nut Crust: Over low heat, stirring, melt butter with the light brown sugar in 8 inch skillet. Add Kahlua. Simmer, stirring, until mixture bubbles and thickens slightly (about 1 to 2 minutes). Stir in nuts and zwieback crumbs. While mixture is warm, quickly press in even layer in bottom of 9 inch springform pan.
Filling: Beat cream cheese on medium speed of mixer until smooth. Beat in sugar, salt and vanilla. Add eggs, one at a time, beating until well blended. Slowly add Kahlua and vodka. Pour into prepared pan, spread level. Set pan on cookie sheet. Bake at 350 on first rack below oven center, just until barely set in center, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Stir sour cream to smooth it, then gently spread over top of cake to wthin 1/4 inch of outer edge. Cool, then sprinkle coconut on top. Refrigerate (overnight is fine) until ready to serve. Remove cake 1/2 hour before serving to soften slightly. Top each serving with Kahlua Cherry Sauce.
Kahlua Cherry Sauce: Drain cherries, saving syrup. Mix drained cherries with Kahlua and vodka, set aside. Mix sugar, cornstarch and salt in saucepan. Blend in 3/4 cup cherry syrup and lemon juice. Cook, stirring, until mixture boils, thickens and becomes clear. Add cherry mixture. Cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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