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WHITE RUSSIAN BLACKBERRY CHEESECAKE | |
COOKIE CRUST: 1/2 cup (1 stick) butter 2 tbsp. Kahlua 2 cups shortbread cookie crumbs Preheat oven to 350°F. Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10-inch springform pan. FILLING: 1 cup blackberries 1 to 2 tbsp. sugar 2 to 3 tbsp. Minute tapioca 2 (8 oz. ea.) pkgs. cream cheese, softened 1 cup sugar 3 eggs 1 cup dairy sour cream 1/2 cup whipping cream 1/4 cup Kahlua 3 tbsp. vodka Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca. Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add dairy sour cream, whipping cream, Kahlua and vodka; mix well. Pour over blackberries. Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set. Chill for several hours to overnight. Remove side of pan. TOPPING: 1/2 cup blackberry jelly 1 tbsp. vodka Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. GARNISH: 1 cup whipped topping 3 tbsp. Kahlua Garnish with mixture of whipped topping and 3 tablespoons Kahlua. Yield: 16 servings. |
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