Kalua's White Russian Blackberry Cheesecake Ingredients: 1/2 C. butter or margarine 2 T. Kahlua 2 C. shortbread cookie crumbs 1 C. blackberries 1 to 2 T. sugar 2 to 3 T. Minute tapioca 16 oz. cream cheese, softened 1 C. sugar 3 eggs 1 C. sour cream 1/2 C. whipping cream 1/4 C. Kahlua 3 T. vodka 1/2 C. blackberry jelly 1 T. vodka 1 C. whipped topping 3 T. Kahlua
Directions: Preheat oven to 350° F. Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan.
Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca. Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries.
Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set.
Chill for several hours to overnight. Remove side of pan. Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. Garnish with mixture of whipped topping and 3 tablespoons Kahlua. Yield: 16 servings.
|