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White Russian Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
445 minutes
Indulgent cheesecake with White Russian twist, featuring coffee liqueur, Irish cream, espresso powder, chocolate chips, and white chocolate curls for a decadent treat.
Ingredients:
  • 1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon instant espresso powder
  • 1 teaspoon kosher salt, divided
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1.3333333730698 cups white sugar
  • 3 tablespoons semisweet chocolate chips, melted and cooled
  • 0.66666668653488 cup sour cream, at room temperature
  • 0.25 cup coffee-flavored liqueur (such as Kahlua®)
  • 0.25 cup Irish cream liqueur (such as Baileys®)
  • 3 large eggs, at room temperature
  • 0.33333334326744 cup white chocolate curls
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch springform pan by lining the bottom and sides with 4 layers of aluminum foil.
  • Crush chocolate wafer cookies in a food processor until finely chopped. Blend in butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt until combined, pulsing around 5 times. Firmly press the cookie mixture evenly onto the bottom and halfway up the sides of a springform pan.
  • Bake in the preheated oven for 10-12 minutes until fragrant and crispy. Allow it to cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F (165°C).
  • In an electric stand mixer, combine cream cheese and 1 1/3 cups sugar until smooth and creamy, about 1-2 minutes. Scrape down sides as needed. Mix in melted chocolate for about 30 seconds, then add sour cream for another 30 seconds. Mix in coffee liqueur, Irish cream liqueur, and 1/2 teaspoon salt for about 1 minute. Slowly add eggs one at a time on low speed. Pour the cheesecake mixture into the crust and place the springform pan in a large roasting pan.
  • Set the roasting pan in the oven and gently fill it with boiling water until it reaches 1 inch up the sides of the springform pan, being careful not to allow any water to enter the cheesecake.
  • Bake in the preheated oven for 60 to 65 minutes until the filling is set with a slight jiggle in the center. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove the roasting pan with the cheesecake from the oven. Let the cheesecake cool for about 45 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Use a sharp paring knife to gently loosen the crust from the pan. Remove the sides of the springform pan and carefully release the bottom of the cheesecake. Transfer the cheesecake onto a cake stand or serving plate with ease using large spatulas. Finish by garnishing with white chocolate curls. Enjoy your cheesecake cold or at room temperature.

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