White Russian Cheesecake

Amount

Amount

Ingredient -- Preparation Method

24

ounces

 
cream cheese, softened

3/4

cup

sugar

1/2

teaspoom

salt

1

teaspoon

Vanilla extract

4

large

eggs

1/4

cup

Kahlua

2

tablespoons

vodka

1

cup

sour cream

1

cup

Shreadded coconut, toasted

1


Caramel Nut Crust



Kahlua Cherry Sause

serves 12

 




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.


For Cheesecake: 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.



	
	
	
	

		
			
Kahlua Cherry Sauce

				
	

	

		
			
Amount

				
		
			
Amount

				
		
			
Ingredient --
			Preparation Method

				
	

	

		
			
19

				
		
			
ounce can

				
		
			
pitted dark sweet cherries in syrup

				
	

	

		
			
1

				
		
			
tablespoon

				
		
			
kahlua

				
	

	

		
			
1

				
		
			
tablespoon

				
		
			
vodka

				
	

	

		
			
2

				
		
			
tablespoons

				
		
			
sugar

				
	

	

		
			
2

				
		
			
tablespoons

				
		
			
cornstarch

				
	

	

		
			
1

				
		
			
tablespoon

				
		
			
lemon juice

				
	

	

		
			
1

				
		
			
dash

				
		
			
salt

				
	










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.