Kahlua White Russian Cheesecake Food

KAHLUA® CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
• Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
• Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
• Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
• Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

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.

KAHLUA WHITE RUSSIAN CHEESECAKE

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.

KAHLúA CHOCOLATE CHEESECAKE

Steps:

• Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
• Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
• Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don't over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
• Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.

WHITE RUSSIAN CHEESECAKE

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.