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.

recipe reviews
White Russian Blackberry Cheesecake
   #168742
 Lindsey Phillips (California) says:
I have made this before and everybody loves it. Also, the hot water bath isn't really necessary. Cook it for a slightly shorter time. If your cheesecakes are cracking you are cooking them too long.

 

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