Kurant Vodka Cheesecake
Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.
YIELD
1 cheesecakePREP
20 minCOOK
2 hrsREADY
5 hrsThis cheesecake is built for special occasions. Currant-flavored vodka goes into both the filling and the strawberry glaze, tying the whole cake together with a subtle berry-booze thread that runs from the first bite to the last.
The crust is a step above standard: graham cracker crumbs mixed with finely chopped almonds, sugar, and melted butter, pressed up the sides of the pan. Chill it while you make the filling so it firms up and holds its shape.
The water bath is non-negotiable for a crack-free top. Wrap the springform pan in heavy-duty foil (two layers for insurance), set it in a roasting pan, and pour hot water halfway up the sides. This gentle, even heat cooks the cheesecake slowly so it sets without the dramatic temperature swings that cause cracking.
The strawberry topping goes on after a full 3-hour chill. Arrange whole hulled berries over the top, then brush with melted strawberry jelly mixed with Kurant vodka. The glaze gives the berries a gorgeous shine and one more layer of currant flavor.
Chef Tips
- Beat the cream cheese at low speed first. High speed incorporates too much air, which causes the cheesecake to puff and crack.
- Add sugar one tablespoon at a time. Rushing this step creates a grainy texture.
- Cool the cheesecake gradually: 1 hour at room temperature, then at least 3 hours in the fridge.
- Double-wrap the pan in foil. A single layer often leaks and waterlogged crust is ruined crust.
Variations
- Raspberry version: Use raspberry vodka, raspberry jelly, and fresh raspberries for a different berry profile.
- Plain vodka: Regular vodka works if Kurant isn’t available. The strawberry glaze carries enough berry flavor.
- Chocolate crust: Use chocolate wafer crumbs instead of graham crackers for a darker, richer base.
Ingredients
Directions
- position a rack in the center of the oven and preheat to 325℉ (160℃).
cut out two 15×12 inch pieces of heavy-duty foil and wrap them around the bottom and sides of a 9 inch springform pan.
- in a medium bowl, combine the graham cracker crumbs, almonds, sugar and melted butter. pat the mixture evenly onto the bottom and sides of the prepared pan.
refrigerate the crust while you prepare the filling.
- in the 4½ qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy.
increase the speed to medium and gradually add the sugar, one tablespoon at a time.
beat until blended, about 1 minute more.
beat in the eggs, one at a time, scraping down the bowl as necessary.
at low speed, beat in the cream, kurant vodka and vanilla and mix until thoroughly blended, about 1 minute.
scrape down the side of the bowl and beat until smooth.
scrape the batter into the chilled crust.
- place the cheesecake in a roasting pan and place the pan in the oven.
pour hot water into the roasting pan so that the water comes halfway up the side of the springform pan.
bake the cheesecake for 65 to 75 minutes or until firm.
remove the springform pan from the roasting pan and place it on a wire rack to cook for one hour.
refrigerate the cheesecake for at least 3 hours before preparing the topping.
- in a microwaveable glass measuring cup, place the strawberry jelly.
heat in microwave on high for 1 minute, stirring once until the jelly has melted.
stir in the kurant vodka.
- remove the cheesecake from the refrigerator and remove the side of the springform pan. arrange the strawberries over the top of the cake, covering it completely.
using a pastry brush, brush the strawberries generously with the strawberry/kurant glaze.
sprinkle the top of the cake with toasted almonds, if desired.
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