White Russian Cheesecake

Alcohol inspired sweet dessert, now that’s something worth celebrating
#Baking #Holiday #Cake


  • 300g Oreo cookie crumbs
  • 6 tbsp unsalted butter melted
  • 3 package (250g each) cream cheese room temperature
  • 1 cup granulated sugar
  • 3 eggs room temperature
  • ½ cup coffee liqueur
  • 1 tsp pure vanilla extract
  • chocolate shavings
  • 1 tbsp vodka
  • ½ cup pecan and pistachio


  1. Use Ventray blender to blend the nuts using dry grind mode.
  2. Mix melted butter, Oreo cookie crumbs and nuts, press hard into spring-form pan to form the cheesecake crust
  3. Add cream cheese, sugar into Ventray stand mixer, blend using medium speed until well combined
  4. Add in egg one at a time, mix until just blend
  5. Add in rest of all other ingredients into Ventray Stand Mixer, mix well.

Oven Directions

  1. Preheat oven to 350°F, bake cheesecake crust for 10-15 minutes
  2. Pour cheesecake batter into pan, bake for 30-40 minutes until centre is set
  3. Remove cheesecake from oven, chill for 30 minutes before freezing in fridge over night


  1. 9 inch spring-form pan
  2. Mixer

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