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I love cheesecake and I love White Russians, so after reading the first few 5-star reviews for this cheesecake, I'll admit I was expecting great things. Unfortunately, this cheesecake just didn't deliver for me. I could not really taste the "White Russian" flavor, and the coconut just didn't seem to fit the flavor profile. Plus, it didn't quite taste sweet enough. In general, it was rather bland to me; I didn't even want to finish my slice, and I don't usually let cheesecake go to waste. Too bad - I really wanted to like this.

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boardgirl148 February 27, 2011

I make a lot of different cheesecakes and this one is definitely a keeper. I did make a couple of changes. I used full-fat ingredients. For me, it's a texture issue and if I'm eating cheesecake, I don't care how healthy it is. I also used hazelnuts (filberts) instead of pecans because that's what you get in drinks. I put them in the crust and also added them to the coconut topping. It was absolutely scrumptious! Thanks for a great recipe!

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Chef E. Tigger November 16, 2008

Let me first just say WOW! Awesome cheesecake... made as a dessert for a small group and there wasn't any left over :( It was a hit after a spicy dinner! Loved it. Thank you so much for sharing, this one's going in my "Cheesecakes" cookbook for sure! ~V

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Vseward (Chef~V) April 09, 2007

Wonderful cheesecake! I used to drink white russians (back in the day), so this was truly delish for me! My husband also loved it. I took leftovers to bible study last night and everyone raved! I used 1/3 less fat cream cheese. The crust was sooooo good too. Thanks for a great recipe echo echo!

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HeidiSue January 22, 2007
White Russian Cheesecake