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B52 Cheesecake

Owner Beth Grubert, 
Baked Expectations

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

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