White Russian Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 cup (120g)
• Unsalted butter, melted: 1/4 cup (57g)
• Cream cheese, softened: 2 8-ounce (227g) packages
• Granulated sugar: 1 cup (200g)
• White chocolate chips: 1 cup (170g)
• Sour cream: 16 ounces (454g)
• Heavy cream: 1 cup (240ml)
• Kahlua: 1/4 cup (60ml)
• Vanilla extract: 1 teaspoon (5ml)
• Whipped cream, for topping: optional

Preparation Time:

30 minutes

Cooking Time:

1 hour and 15 minutes

Difficulty Level:

3 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese, sugar, and white chocolate chips until smooth.
4. In a separate bowl, whisk together sour cream, heavy cream, Kahlua, and vanilla extract.
5. Gradually add the wet ingredients to the cream cheese mixture, beating until just combined.
6. Pour the cheesecake filling over the graham cracker crust.
7. Bake for 60-75 minutes, or until the center is set.
8. Let cool completely before refrigerating for at least 4 hours, or overnight.
9. When ready to serve, top with whipped cream, if desired.

Nutritional Information (Per Serving):

• Calories: 600
• Fat: 35g
• Protein: 12g
• Carbohydrates: 70g

Dish Characteristics:

• Creamy and smooth texture
• Rich and decadent flavor
• Balanced sweetness with a hint of coffee
• Perfect for special occasions or everyday dessert

User Comments:

• "This cheesecake was absolutely amazing! The White Russian flavor was subtle but delicious, and the texture was perfect."
• "I loved the combination of the creamy filling and the crunchy graham cracker crust."
• "This is my new favorite cheesecake recipe! It's easy to make and always a crowd-pleaser."
• "The only thing I would change is to use more Kahlua for a stronger coffee flavor."
• "This cheesecake is so decadent and satisfying. Perfect for a special occasion or a night in with friends."

Special Precautions and Tips:

• Make sure the cream cheese and sour cream are softened to room temperature before mixing. This will help ensure a smooth and creamy filling.
• Do not overbake the cheesecake, as it will become dry and crumbly.
• Let the cheesecake cool completely before refrigerating. This will help prevent the filling from cracking.