Owner Beth Grubert,
With its pretty ombré layers of bitter coffee, smooth Irish cream and zesty orange, this rich cheesecake blends the indulgent flavours of our favourite after-dinner drinks.
1 1/2 cups crushed chocolate wafers or graham crackers
2 Tbsp butter or margarine, melted
1 cup granulated sugar
3 8 oz pkgs cream cheese, softened
1 cup sour cream
2 tsp pure vanilla extract
3 eggs, room temp
2 Tbsp Kahlua™
2 Tbsp Bailey’s Irish Cream™
2 Tbsp Grand Marnier™
4 cups whipping cream
1 cup icing sugar
1 to 2 oz semisweet chocolate, melted
1. Preheat oven to 350˚F.
2. Combine wafer crumbs with butter. Press firmly into bottom of 9″ springform pan.
3. Bake 5 mins to set crust.
1. In the bowl of a stand mixer, beat cream cheese and sugar on medium speed until well-blended.
2. Add sour cream and vanilla, mix well.
3. One at a time, add eggs, beating on low speed until blended.
4. Separate batter equally into 3 bowls. Flavour each with a liqueur. In layers, spread each part over crust in this order: Kahlua™, Bailey’s™ and Grand Marnier™.
5. Bake 60 to 70 mins, until centre is almost set.
6. Turn oven off, open oven door slightly. Leave cheesecake in oven 1 hr.
7. Remove cake from oven; cool completely. Refrigerate minimum
4 hrs or overnight.
1. In a mixing bowl, whip cream and icing sugar starting slowly and building speed until fluffy.
2. Fill a piping bag with the whipped cream fitted with a round 1A tip. Decorate top of cheesecake with small dollops.
3. Drizzle melted chocolate over top.
Yields 10-12 servings