White Russian Cheesecake
Indulge in the luxurious flavors of a classic cocktail reimagined with this White Russian Cheesecake, a show-stopping dessert that's perfect for special occasions. This irresistibly creamy cheesecake features a buttery graham cracker crust as the base for a two-tone filling infused with the rich, coffee notes of Kahlúa and the smooth kick of vodka. With its velvety texture and perfectly balanced layers, this cheesecake is baked to perfection and chilled for a flawlessly set finish. Top it off with freshly whipped cream and chocolate shavings for an elegant garnish that adds an extra touch of indulgence. Whether you're hosting a dinner party or treating yourself, this decadent dessert will leave everyone raving. Keywords: White Russian Cheesecake, creamy cheesecake recipe, Kahlúa dessert recipes, vodka-infused cheesecake, layered cheesecake dessert.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 1 tablespoon All-purpose flour
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 100 milliliters Kahlúa or coffee liqueur
- 50 milliliters Vodka
- 200 milliliters Whipped cream (optional, for garnish)
- 20 grams Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F). Lightly grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy.
Add the sour cream, heavy cream, and flour to the cream cheese mixture. Mix until combined.
Add the eggs one at a time, beating well after each addition to ensure the batter is smooth. Stir in the vanilla extract.
Divide the batter into two bowls. To one bowl, add the Kahlúa or coffee liqueur and stir until fully incorporated. To the other bowl, add the vodka and mix until evenly combined.
Pour the Kahlúa batter over the crust in the springform pan. Gently spoon the vodka batter on top, creating a layered effect.
Place the springform pan on a baking tray to catch any drips. Bake the cheesecake in the preheated oven for 80-90 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Before serving, you can decorate the cheesecake with whipped cream and chocolate shavings, if desired.
Slice, serve, and enjoy this decadent White Russian Cheesecake!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 31.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
