White Russian Cheesecake
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serves 12 |
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24 oz. | cream cheese, softened |
3/4 cup | sugar |
1/2 tsp | salt |
1 tsp | vanilla extract |
4 | eggs |
1/4 cup | kahlua |
2 Tbsp | vodka |
1 cup | sour cream |
1 cup | shredded coconut, toasted |
| caramel nut crust |
| kahlua cherry sauce |
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for crust: in skillet, over low heat, stir 3 tbsp butter with 3 tbsp |
sugar. add 1 tbsp kahlua. heat and stir 2 min. add 1/2 cup chopped pecans |
and 1/2 cup zwieback crumbs. while mixture is warm, press in an even layer |
into the bottom of a 9" springform pan. |
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beat cream cheese until smooth. beat in sugar, salt, and vanilla. add |
eggs, 1 at a time, beating well after each addition. stir in kahlua and |
vodka. pour onto crust. set on baking sheet. bake at 350' in preheated |
oven for 45 minutes. cool 5 min. stir sour cream, then spread over cake. |
sprinkle coconut on top. serve with kahlua cherry sauce. |
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kahlua cherry sauce |
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19 oz. | can of pitted dark sweet cherries in syrup |
1 Tbsp | kahlua |
1 Tbsp | vodka |
2 Tbsp | of sugar |
2 Tbsp | of cornstarch |
dash | of salt |
1 Tbsp | lemon juice |
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for sauce: drain can of cherries in syrup, reserving syrup. mix cherries, |
kahlua and vodka. in pan, mix sugar and cornstarch with a dash of salt. |
stir in syrup and lemon juice. cook, stir until boiling, thick and clear. |
add cherry mixture, cool. |
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(ID: 11096) Mirror: rec.food.recipes: Tue, Aug 26, 2003 |