White Russian Cheesecake Recipes

WHITE RUSSIAN CHEESECAKE

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.

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.

PASKHA (RUSSIAN CHEESECAKE)

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.

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.