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White russian blackberry cheesecake


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1/2 c. butter
2 tbsp. Kahlua
2 c. shortbread cookie crumbs
1 c. blackberries
1 to 2 tbsp. sugar
2 to 3 tbsp. 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 tbsp. vodka
1/2 c. blackberry Jello
1 tbsp. vodka
1 c. whipped topping
3 tbsp. Kahlua

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 jello 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.