Ingrédients pour B 52 Cheesecake
- ¾ cup granulated sugar
- 16 ounces (two 8-ounce packages) cream cheese
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- ¼ cup Cointreau (orange flavored liqueur)
- ¼ cup Kahlúa coffee liqueur
- ¼ cup Baileys Irish Cream
- 1 ½ cups chocolate wafer crumbs
- 6 tablespoons (3 ounces) melted unsalted margarine
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Comment préparer B 52 Cheesecake
- Preheat oven to 350°F (175°C) if using a light-colored 8- or 9-inch springform pan; 325°F (160°C) if using a dark-colored pan.
- Line the bottom of the springform pan with parchment paper to prevent sticking.
- Prepare the crust: In a medium bowl, combine 1 ½ cups chocolate wafer crumbs and 6 tablespoons (3 ounces) melted unsalted margarine. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust.
- Bake the crust for 5 minutes. Remove from the oven and set aside to cool slightly.
- In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese and ¾ cup granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add 1 cup sour cream and 1 teaspoon vanilla extract. Beat on low speed until just combined.
- Add 4 large eggs one at a time, mixing on low speed after each addition until fully incorporated. Do not overmix.
- Divide the batter into three equal parts.
- To the first part, add ¼ cup Kahlúa coffee liqueur. To the second part, add ¼ cup Baileys Irish Cream. To the third part, add ¼ cup Cointreau.
- Carefully spread the first layer of batter (Kahlúa) evenly over the cooled crust.
- Spread the second layer (Baileys) evenly over the first layer.
- Top with the third layer (Cointreau).
- Bake for 60-70 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Once chilled, carefully run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
116g
Fat
87g
Carbs
12g
