Name: White Russian Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers) - 1 (9 ounce) package; Unsalted butter, melted - 5 tablespoons; White sugar - 1 tablespoon; Instant espresso powder - 1 teaspoon; Kosher salt, divided - 1 teaspoon; Cream cheese, at room temperature - 3 (8 ounce) packages; White sugar - 1 ⅓ cups; Semisweet chocolate chips, melted and cooled - 3 tablespoons; Sour cream, at room temperature - ⅔ cup; Coffee-flavored liqueur (such as Kahlua®) - ¼ cup; Irish cream liqueur (such as Baileys®) - ¼ cup; Eggs, at room temperature - 3 large; White chocolate curls - ⅓ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - White Russian Cheesecake

1. Chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers) - 1 (9 ounce) package

2. Unsalted butter, melted - 5 tablespoons

3. White sugar - 1 tablespoon

4. Instant espresso powder - 1 teaspoon

5. Kosher salt, divided - 1 teaspoon

6. Cream cheese, at room temperature - 3 (8 ounce) packages

7. White sugar - 1 ⅓ cups

8. Semisweet chocolate chips, melted and cooled - 3 tablespoons

9. Sour cream, at room temperature - ⅔ cup

10. Coffee-flavored liqueur (such as Kahlua®) - ¼ cup

11. Irish cream liqueur (such as Baileys®) - ¼ cup

12. Eggs, at room temperature - 3 large

13. White chocolate curls - ⅓ cup

How to cook deliciously - White Russian Cheesecake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.

2. Stage

Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.

3. Stage

Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).

4. Stage

Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.

5. Stage

Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.

6. Stage

Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.

7. Stage

Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.