White Russian Cheesecake Recipe #97158
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.
by echo echo
1¼ hours | 20 min prep
SERVES 12
- 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)
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 97158 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars