Best 3 B 52 Cheesecake Recipes

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

B-52 CHEESECAKE

Steps:

• Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper.
• To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust.
• Beat cream cheese and sugar on medium speed until well-blended.
• Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set.
• Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour.
• Remove; cool completely. Refrigerate at least 4 hours or overnight.
• Loosen cheesecake from rim of pan; remove rim.

B-52 BOMBER CHEESECAKE

Steps:

• Preheat oven to 350°. 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 it in a roasting pan to fill with hot water before baking. 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 the Irish cream into the batter and mix well. Grand Marnier Layer: 2 cups of batter set aside earlier 1/4 cup Grand Marnier 1 Tablespoon *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° or until the center is almost set. Open the 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.