Description
This White Russian cheesecake offers slight coffee flavor with chocolate and creamy Baileys®.
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 ⅓ cups white sugar
- 3 tablespoons semisweet chocolate chips, melted and cooled
- ⅔ cup sour cream, at room temperature
- ¼ cup coffee-flavored liqueur (such as Kahlua®)
- ¼ cup Irish cream liqueur (such as Baileys®)
- 3 large eggs, at room temperature
- ⅓ cup white chocolate curls
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 7 hrs 25 mins
Servings: 8