Recipe - Kahlua White Russian Cheesecake

CARAMEL NUT CRUST
3 tablespoon Butter
3 tablespoon Light brown sugar
1 tablespoon Kahlua
One half cup Finely chopped pecans or
walnuts
One half cup Fine zwieback crumbs; 6 to 7
crushed toasts

FILLING
3 pack (6 oz. each) cream cheese
Three fourths cup Superfine sugar
One half teaspoon Salt
1 teaspoon Vanilla
4 lg Eggs
One fourth cup Kahlua
2 tablespoon Vodka
1 cup Dairy sour cream; room
temperature
1 cup Flaked or long shredded
coconut

KAHLUA CHERRY SAUCE
1 cn Pitted dark sweet cherries
in heavy syrup
2 tablespoon Kahlua
1 tablespoon Vodka
2 Bsp sugar
2 tablespoon Cornstarch
1/8 teaspoon Salt
1 tablespoon Lemon juice

Found some recipes in a recent edition of the Syracuse PostStandard
newspaper. I am mentioning the author of these recipes if it is given.

From Lisa Bartholomew

Caramel Nut Crust: Over low heat, stirring, melt butter with the light
brown sugar in 8 inch skillet. Add Kahlua. Simmer, stirring, until mixture
bubbles and thickens slightly (about 1 to 2 minutes). Stir in nuts and
zwieback crumbs. While mixture is warm, quickly press in even layer in
bottom of 9 inch springform pan.

Filling: Beat cream cheese on medium speed of mixer until smooth. Beat in
sugar, salt and vanilla. Add eggs, one at a time, beating until well
blended. Slowly add Kahlua and vodka. Pour into prepared pan, spread level.
Set pan on cookie sheet. Bake in 350 degree oven on first rack below oven
center, just until barely set in center, about 25 to 30 minutes. Remove
from oven and let stand 5 minutes. Stir sour cream to smooth it, then
gently spread over top of cake to wthin One fourth inch of outer edge. Cool, then
sprinkle coconut on top. Refrigerate (overnight is fine) until ready to
serve. Remove cake One half hour before serving to soften slightly. Top each
serving with Kahlua Cherry Sauce.

Kahlua Cherry Sauce: Drain cherries, saving syrup. Mix drained cherries
with Kahlua and vodka, set aside. Mix sugar, cornstarch and salt in
saucepan. Blend in Three fourths cup cherry syrup and lemon juice. Cook, stirring,
until mixture boils, thickens and becomes clear. Add cherry mixture. Cool.

Posted to EATL Digest by Sue Albro SALBRO@OCMVM.CNYRIC.ORG on Mar 9,
1998