White Russian Blackberry Cheesecake
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
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
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
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
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
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
Yield: 16 servings.