BAILEYS WHITE RUSSIAN COCKTAIL
Steps:
- Fill a small rocks glass or coffee cup with ice.
- Add the Baileys, milk, vodka, and Kahlua.
- Stir gently to combine and serve immediately.
Nutrition Facts : Calories 238 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 3 mg, Sodium 13 mg, Sugar 17 g, ServingSize 1 serving
BAILEYS WHITE RUSSIAN
Whether you're out for happy-hour, celebrating with the girls or just enjoying an after-dinner drink, there's no better way to shake up your cocktail routine than this delicious cherry-topped recipe!
Yield 1
Number Of Ingredients 0
Steps:
- STEP ONE Pour all ingredients into a glass with ice and stir. STEP TWO Combine in a glass and mix. STEP THREE Garnish with Maraschino Cherry.
WHITE RUSSIAN
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
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
WHITE RUSSIAN CHEESECAKE
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
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
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