White Russian Cheesecake
 
serves 12 
 
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
 
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. 
 
 
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 
 
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
 
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. 
 
-- 
(ID: 11096) Mirror: rec.food.recipes: Tue, Aug 26, 2003


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