Delicious B-52 Bomber Cheesecake
This delicious B-52 Bomber Cheesecake was inspired by the B-52 Bomber mixed drink. My daughter challenged me to create a B-52 Bomber Cheesecake. I had never even heard of this drink!
Well, I looked up the ingredients for the drink, studied a few recipes for the B-52 Bomber cheesecake and came up with my own recipe for this dessert. This is the cheesecake base for my favorite cheesecake. From there, a variety of flavors can be added to create a multitude of different cheesecakes.
B-52 Bomber Cheesecake
The Chocolate Crust:
2 1/4 cups chocolate Teddy Grahams
3/8 cup Kahlúa
4 1/2 tlbsp. butter
Crush or process cookies. Pour Kahlúa over cookie crumbs and mix well. Add the melted butter and stir to combine. Press into a 10" springform pan, which has been lined with a sheet of parchment paper.
***I cover the flat bottom of a springform pan with parchment paper and snap the side ring around the bottom, catching the parchment securely. This makes the cheesecake easy to release from the pan. As always, I wrap the bottom and sides of the springform pan with heavy-duty aluminum foil and set in a roasting pan to fill with hot water before baking.
(For more on that, click here ►bain marie or hot water bath.)
Cheesecake Base:
4 blocks of 8-ounce cream cheese, (softened)
1 - 1/4 cups sugar
4 eggs at room temperature
In a bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition.
Remove 2 cups of batter to a separate bowl. Set aside for the Grand Marnier Layer.
Bailey's Layer:
To the remaining batter, add 1/2 cup Bailey's Irish Cream
Stir Irish cream into the batter and mix well.
Grand Marnier Layer:
2 cups of batter set aside earlier
1/4 cup Grand Marnier
1 tblsp. *freshly grated orange peel
Add the Grand Marnier and orange peel to the batter set aside earlier and mix well.
Bake for 55 minutes at 350 degrees or until center is almost set. Open oven door slightly and leave the cheesecake in the oven to cool. Remove from the oven, cover with aluminum foil, and chill overnight.
Before serving, add chocolate curls , orange zest, and sprigs of mint.
Some of the recipes that I looked through were followed with comments that the flavors blended together and really didn't mimic the drink. They were unimpressed. With this recipe, I think the separate layers and their distinct flavors can be identified.
*The fresh orange zest makes such a huge statement. Don't be tempted to use dried orange zest. It is not the same!
Last year, about this time, I made the B-52 Bomber Cheesecake for the first time and it was a hit with all of Danielle's friends. With the Fourth of July coming up soon, I thought of this cheesecake again and decided it would be a fitting treat for our holiday celebration. If you like the drink or the liquers, maybe this delicious B-52 Bomber Cheesecake would be a good addition to your holiday menu, too!
Linking with Stonegable The Scoop.
