B 52 Cheesecake Recipe

How to Make B 52 Cheesecake

1. 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.
2. Line the bottom of the springform pan with parchment paper to prevent sticking.
3. 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.
4. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust.
5. Bake the crust for 5 minutes. Remove from the oven and set aside to cool slightly.
6. 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.
7. Add 1 cup sour cream and 1 teaspoon vanilla extract. Beat on low speed until just combined.
8. Add 4 large eggs one at a time, mixing on low speed after each addition until fully incorporated. Do not overmix.
9. Divide the batter into three equal parts.
10. 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.
11. Carefully spread the first layer of batter (Kahlúa) evenly over the cooled crust.
12. Spread the second layer (Baileys) evenly over the first layer.
13. Top with the third layer (Cointreau).
14. 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.
15. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
16. Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
17. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
18. Once chilled, carefully run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan.
19. Remove the sides of the springform pan and transfer the cheesecake to a serving plate.