A White Russian-style cheesecake, with dark chocolate in the biscuit base and Kahlúa and vodka in the cream cheese filling. A grown-up dessert that tastes of the classic White Russian cocktail – and carries a little of its alcohol too.
It is really easy to make and is ideal for making the day before. I decorated it with chocolate shavings, gold flakes and elegant gold chocolate pearls from Special Moments.
White Russian cheesecake
A White Russian-style cheesecake, made with Kahlúa and vodka.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 80 g toasted hazelnuts
- 75 g dark chocolate, roughly chopped
- 125 g butter
Cream cheese filling
- 250 g full-fat cream cheese
- 300 ml whipping cream (38% fat)
- 100 g white chocolate
- 100 g icing sugar
- 75 ml Kahlúa (coffee liqueur)
- 75 ml vodka
- 3 tbsp crème fraîche
- 4 sheets leaf gelatine
You will also need
- Cake ring or springform tin, approx. 18–20 cm
- Acetate cake collar
- Chocolate shavings for the top
- Optional: gold flakes and chocolate pearls – these are from Special Moments
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Method
Biscuit base
- Blitz the biscuits and hazelnuts in a food processor to fine crumbs.
- Melt the butter in a saucepan.
- Stir the biscuit and nut crumbs and the dark chocolate into the melted butter until the chocolate has melted and you have an even biscuit mixture.
- Line the base of a springform tin with baking parchment, then line the inside of the ring with acetate. If using a cake ring, set it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin and press it out firmly so the whole base is covered and the mixture is well compacted – that way the base won’t crumble when you slice the cake.
- Chill in the fridge while you make the filling.
Cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Melt the white chocolate in the microwave or over a bain-marie and let it cool slightly, but not so much that it starts to set.
- Whip 250 ml of the cream to soft peaks; pour the remaining 50 ml into a small saucepan.
- Beat the cream cheese together with the crème fraîche, the melted white chocolate and the icing sugar, then stir the Kahlúa and vodka into the mixture.
- Fold the whipped cream into the cream cheese mixture, taking care not to knock the air out of it.
- Warm the remaining 50 ml cream in the saucepan without letting it boil. Turn off the heat, squeeze the excess water from the soaked gelatine leaves and stir them into the warm cream one at a time until dissolved.
- Stir a couple of large spoonfuls of the cream cheese filling into the warm cream and gelatine, and keep stirring until it is free of lumps and has cooled slightly.
- Fold the cooled gelatine mixture into the rest of the filling and stir gently until smooth.
- Pour the filling over the biscuit base, spreading it with a spoon if needed, and tap the tin gently on the worktop to knock out any air bubbles.
- Return the cake to the fridge and leave it to set for at least 3 hours, or preferably overnight.
- Before serving, decorate the cake with chocolate shavings, chocolate pearls and gold flakes.
Nutrition
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Hvilken størrelse er springformen?
Hej Janne
Den er 18-20 cm:)
Warm wishes, Dianna
Hvornår skal creme fraisefarvet i? Det fremgår ikke i opskriften
Hej Hanne
Åh for Søren, den skal blot røres i med osten 🙂
Warm wishes, Dianna