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
WHITE RUSSIAN CHEESECAKE
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
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
RUSSIAN CHEESECAKE
The recipe for this ckeesecake comes from the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, a copy of which I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time does not include the time needed for the cake to cool & chill.
Provided by Sydney Mike
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 415.4, Fat 28.5, SaturatedFat 16, Cholesterol 158.3, Sodium 192.3, Carbohydrate 33.6, Fiber 0.8, Sugar 25, Protein 8.7
KAHLUA WHITE RUSSIAN CHEESECAKE
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
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 CHEESECAKE
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
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.
WHITE RUSSIAN TART
A classic white Russian cocktail transformed into an indulgent dessert. This pie has a fluffy marshmallow and Kahlúa filling on a crunchy biscuit base
Provided by Emma Freud
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Put the biscuits and butter in a blender and blitz into crumbs. Press them into the base and up the sides of a deep 23cm fluted tart tin, then put in the fridge to chill while you make the filling.
- Put the marshmallows and milk in a pan and warm through gently while whisking. When it's close to boiling, take it off the heat but keep stirring. Once the marshmallows are fully dissolved, whisk in the vodka and Kahlúa, then leave it to cool completely.
- Whisk the cream until it's pillowy, then add the cooled marshmallow mixture. Once combined, pile it all onto your tart base and chill for a few hours. Before you serve it, grate some dark chocolate and a little nutmeg over the top, then try not to eat it all before serving.
Nutrition Facts : Calories 465 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
KAHLUA WHITE RUSSIAN CAKE 1968
Make and share this Kahlua White Russian Cake 1968 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 1 3 layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
- Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
- Cream the butter, shortening, and the sugar until nice and fluffy.
- Add the eggs one at a time, combining well after each.
- Beat in the cooled white chocolate/Kahlua mixture, and combine.
- Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
- Pour cake batter into three greased and floured 8 inch cake pans.
- Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
- Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
- Preparing the Cream:.
- Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
- Setting up the cake:.
- Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
- Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
- Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
- Place covered in the the refrigerator for at least 24 hours.
- Decorate with chocolate curls if desired.
Nutrition Facts : Calories 528.7, Fat 28.4, SaturatedFat 16.4, Cholesterol 129.2, Sodium 264.2, Carbohydrate 58.8, Fiber 0.4, Sugar 37.4, Protein 5.3
PASKHA (RUSSIAN CHEESECAKE)
Make and share this Paskha (Russian Cheesecake) recipe from Food.com.
Provided by Mysterygirl
Categories Cheesecake
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
- Press the cheese through a sieve.
- Combine the cheese with the egg yolks, beating in 1 yolk at a time.
- Add the sugar and blend well.
- Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
- Remove from the heat before it begins to boil.
- Stir in the fruits, almonds, and lemon rind.
- Cool.
- Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
- Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
- Fill the pot with the cheese mixture and cover with the flap.
- Put a weight on the top and place in the refrigerator for 2 to 3 days.
- The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
- When drained, carefully unmold the cake with a knife.
- Remove the cheesecloth and smooth the sides with a hot knife.
- Prepare the sauce.
- Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
- Cook and continue beating until the mixture thickens.
- Stir in the lemon juice and the rum, then chill briefly.
- Pour the sauce over the cheesecake and serve.
- NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
- In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
- Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
- Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
- To make paskha, you will need a large flower pot and some cheesecloth.
- The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
More about "white russian cheesecake food"
KAHLUA WHITE RUSSIAN CHEESECAKE RECIPE
From cdkitchen.com
WHITE RUSSIAN CHEESECAKE BROWNIES RECIPE
From tablespoon.com
WHITE RUSSIAN CHEESECAKE - VENTRAY RECIPES
From recipes.ventray.com
WHITE RUSSIAN FLOAT RECIPE - TABLESPOON.COM
From tablespoon.com
RUSSIAN CHEESECAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
WHITE RUSSIAN CHEESECAKE COOKIE BARS RECIPE
From tablespoon.com
PASKHA RUSSIAN CHEESECAKE FOR EASTER - PETER'S FOOD …
From petersfoodadventures.com
WHITE RUSSIAN CHEESECAKE RECIPE
From cheesecake.com
HOW TO MAKE A WHITE RUSSIAN - TASTE OF HOME
From tasteofhome.com
WHITE RUSSIAN CHEESECAKE BARS - BAKING A MOMENT
From bakingamoment.com
10 BEST WHITE RUSSIAN WITHOUT KAHLUA RECIPES - YUMMLY
From yummly.com
WHITE RUSSIAN CHEESECAKE RECIPE - FOOD.COM
From pinterest.com
WHITE RUSSIAN CHEESECAKE RECIPE - FOOD.COM
From pinterest.com
KAHLUA WHITE RUSSIAN CHEESECAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
WHITE RUSSIAN CHEESECAKE | RECIPE | CHEESECAKE RECIPES, DESSERTS, …
From pinterest.com
WHITE RUSSIAN CHEESECAKE - CHAMPSDIET.COM
WHITE RUSSIAN CHEESECAKE BROWNIES - I AM BAKING
From iambaking.com
PASKHA RUSSIAN CRUSTLESS CHEESECAKE (Творожная Пасха)
From wholemadeliving.com
WHITE RUSSIAN MINI CHEESECAKES - ECLECTIC RECIPES
From eclecticrecipes.com
WHITE RUSSIAN CHEESECAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
THE BEST WHITE CAKE (CHIFFON CAKE) RECIPE - WHITE RUSSIAN CAKE
From thesweeteryboston.com
WHITE RUSSIAN CHEESECAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
RUSSIAN BREAKFAST CHEESECAKES (SYRNIKI) - EATS BY THE BEACH
From eatsbythebeach.com
WHITE RUSSIAN CHEESECAKE - EASTERN EUROPEAN RECIPES
From fooddiez.com
NAUGHTY WHITE RUSSIAN - I AM BAKER
From iambaker.net
10 BEST CHEESECAKE EGG WHITES RECIPES - YUMMLY
From yummly.com
WHITE RUSSIAN CHEESECAKE COOKIE BARS | RECIPE | CHEESECAKE …
From pinterest.ca
WHITE RUSSIAN CHEESECAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
WHITE RUSSIAN CHEESECAKE COOKIE BARS - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
RECIPE: WHITE RUSSIAN CHEESECAKE - RECIPELINK.COM
From recipelink.com
WHITE RUSSIAN DESSERT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE RUSSIAN CHEESECAKE | DESSERTS, CHEESECAKE RECIPES, BAKING
From pinterest.ca
WHITE RUSSIAN VODKA CHEESECAKE TART RECIPE - NEW IDEA
From newidea.com.au
RUSSIAN CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE RUSSIAN CHEESECAKE BY HEATHER MODELL - FOODRHYTHMS
From foodrhythms.com
WHITE RUSSIAN CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
WHITE RUSSIAN CHEESECAKE SHOTS - TESCO REAL FOOD
From realfood.tesco.com
WHITE RUSSIAN CHEESECAKE BARS: THESE TASTED JUST LIKE THE COCKTAIL ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love