My latest, greatest find in the world of food and drink is one that I’m extremely excited about, to say the least. It excites me to the point that it’s impossible for me to waste another moment thinking up a witty introduction to build it up before actually revealing what it is. UV Vodka: Cake. Yes, that’s right… white cake flavored vodka.
Tracking down a bottle (or two) of this liquid heaven proved to be quite a challenge, and figuring out how to use it in a recipe wasn’t as easy as you might think, either. What was I going to do, use it to make a “cake-flavored-vodka -flavored cake?” I can’t even speak that phrase without slurring, especially after a couple cake-flavored cocktails. Or should I say, “cake-tails.”
With my best friend Nina’s 23rd birthday fast approaching, I finally buckled down, stopped recipe “experimenting” (aka, playing bartender instead of baker), and cut to the chase. I eventually came up with the idea of using the vodka in a cheesecake and was immediately sold. Nina absolutely needed some sort of birthday cake and I knew she liked cheesecake, and as a no-bake recipe, it’s great for summer. I combined the buttercream-fragrant vodka with velvety cream cheese filling and tons of fresh vanilla bean flecks and flavor, poured it onto a crumbly chocolate graham crust, and a masterpiece had been born. Even airport security staff seemed tempted to sneak a taste upon learning what I was carrying in my luggage aboard my flight to see Nina in Chicago.
The cake went over so well in Chicago that I ended up making a second for my vacation with my Virginia family and their friends. One of their friends on the trip was Maxim, who just so happens to be from Russia and grew up in the former USSR (and knows a thing or two about vodka!). I was thrilled when he gave the cake his stamp of approval! Whitney also insisted that it was her favorite dessert that I’ve made thus far, which makes me so happy that it was specifically created with my Nina in mind. I hope my best friend had a fabulous birthday, loved her cake, and knows how much I love her!
Vodka & Vanilla Bean Cheesecake
Inspired by: UV Cake
1/3 cup plus ¼ cup vodka, divided
(vanilla or cake vodka works well!)
3½ teaspoons powdered gelatin
2 vanilla beans
1/3 cup granulated sugar
525 grams cream cheese, softened
¾ cup superfine granulated sugar
1½ cups heavy whipping cream
Chocolate Crust (recipe below)
–recipe yield: one 9-inch cheesecake
Prepare the graham crust as directed below. Line the sides of the crust-pressed cake pan with parchment paper and set aside. Pour ¼ cup very cold vodka and 2 tablespoons very cold water into a small bowl. Sprinkle gelatin into the bowl and set aside, allowing it to dissolve completely into the liquid.Use a sharp paring knife to split the vanilla bean(s) vertically and to scrape out the seeds from the inside. Empty extracted seeds into a small saucepan, along with the hollowed whole beans, the regular granulated sugar, and the remaining vodka. Place saucepan over low heat to dissolve sugar into the liquid. Bring to a boil and reduce to a simmer for about 1-2 minutes before removing from heat and allowing to cool.
In a large bowl, cream together cream cheese and superfine sugar until smooth. Beat in the cooled syrup, removing and discarding hollowed, whole beans beforehand. Gently heat the gelatin mixture until it has reached a liquid consistency, and then beat it into the cream cheese mixture. In a separate large bowl, whip the heavy cream until it has reached medium-soft peaks. Gently fold the whipped cream into the cheese mixture until homogeneous. Pour the mixture into the prepared pan over top of the chocolate graham crust and refrigerate 3-4 hours, or until set. Once set, it can be stored by covering the top surface of the cake with a layer of plastic wrap and keeps well in the refrigerator or freezer. If frozen, thaw in the refrigerator before removing the cake from the pan, peeling away and discarding the plastic wrap and parchment paper, slicing, and serving.
6 tablespoons unsalted butter
3 tablespoons granulated sugar
1 teaspoon salt
1½ cups graham cracker crumbs
3 tablespoons Dutch process cocoa
9-inch cheesecake crust
In a small saucepan over low heat, gently melt the butter, eventually stirring in the sugar and salt. Remove from heat and allow to cool. Combine cracker crumbs and cocoa powder in a large bowl. Pour the cooled butter over the chocolate cracker crumb mixture and mix until all the crumbs have been coated. Press the mixture into an even layer on the bottom of a 9-inch cake pan (either springform or with a removable bottom) and refrigerate to set.