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  1. Home
  2. Baking

White Russian Vodka Cheesecake Tart

Calling all vodka lovers! You're going to love this dessert ... - by Mel Burge
  • 13 Feb 2020
White Russian Vodka Cheesecake Tart
Prep: 30 Minutes - Cook: 10 Minutes - Easy - Serves 8-10
Proudly supported by

TIP! To make chocolate curls, hold a block of chocolate (at room temperature) in one hand, drag a vegetable peeler down one, long narrow side, allowing curls to fall directly over flan. Omit liqueur and vodka for a non-alcoholic version. Replace vodka with 1 teaspoon vanilla essence in the topping. 

Ingredients

250g packet Choc Ripple biscuits

100g unsalted butter, melted

White chocolate curls and cocoa powder, to decorate (See Tip)

FILLING

1 ½ x 190g blocks white cooking chocolate

2 teaspoons instant coffee granules

1 ½ x 250g blocks cream cheese, chopped, at room temperature

¼ cup firmly packed brown sugar

½ cup thickened cream

2 tablespoons coffee-flavoured liqueur

TOPPING

½ x 250g block cream cheese, chopped, at room temperature

½ cup icing sugar mixture

½ cup thickened cream

2 tablespoons vanilla-flavoured vodka

Method

  1. Grease a 25cm round loose-base flan tin (base measures 24cm). 

  2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of tin. Refrigerate while making filling.

  3. To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%) for about 1 minute, stirring every 15 seconds, until melted and smooth. Cool for about 10 minutes, or until almost at room temperature. 

  4. Dissolve coffee in 2 teaspoons boiling water in a small heatproof bowl. Cool.

  5. Beat cream cheese, sugar, cream and liqueur in the small bowl of electric mixer until smooth. Add chocolate, beating until combined. 

  6. Spread filling over biscuit base. Smooth over top. Refrigerate for 1 hour, or until filling is slightly firm.  

  7. To make topping, beat cream cheese, sugar, cream and vodka in same, clean bowl of electric mixer until soft peaks form. Spread over filling. Refrigerate for about 3 hours, or overnight until set.

  8. To serve, remove tart from tin. Transfer to a serving plate. Decorate with white chocolate curls. Dust with sifted cocoa. 

Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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