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B52 cheesecake slice recipe
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Prep Time:
450 minutes
Cook Time:
5 minutes
Total Time:
455 minutes
Transform the iconic B52 cocktail into a decadent cheesecake slice with a Baileys cream cheese center, Kahlúa chocolate mousse layer, and a boozy jelly topping. Made using a simple store-bought chocolate cake, this adults-only dessert is best enjoyed frozen.
Ingredients:
  • 85g packet orange jelly crystals
  • 150ml boiling water
  • 100ml Grand Marnier liqueur
  • 70g (1⁄3 cup) caster sugar, plus 3 tbsp, extra
  • 375g cream cheese, at room temperature, chopped
  • 80ml (1⁄3 cup) Irish Cream liqueur
  • 375ml (11⁄2 cups) thickened cream
  • 6.00 gm gelatine powder
  • 150g dark chocolate, chopped
  • 60ml (1⁄4 cup) Kahlúa liqueur
  • 1 tsp instant coffee powder
  • 350g packet frozen Chocolate Cake
Instructions:
  • Grease a 7cm-deep, 10 x 20cm loaf pan with oil and line it with plastic wrap, ensuring the wrap overhangs the sides.
  • Combine jelly crystals, boiling water, and Grand Marnier in a heatproof bowl, stirring until dissolved. Let it cool to room temperature. Pour the mixture into a prepared pan. Chill in the fridge for 15-20 minutes until softly set.
  • Combine sugar, cream cheese, Baileys, and 185ml (3⁄4 cup) cream in a food processor, and blend until smooth. In a microwave-safe bowl, mix 11 ⁄2 tbs water with gelatine and heat for 10 seconds. Whisk with a fork until gelatine dissolves. Gradually pour the gelatine mixture into the processor while it's running until well combined. Allow to cool slightly.
  • Pour the luscious mixture over the delightful jelly layer, gently smoothing the top. Chill in the fridge for 15-20 minutes until softly set, but still pleasantly yielding.
  • In a microwave-safe bowl, melt the chocolate, stirring every minute until smooth. Whisk Kahlúa and instant coffee in a separate bowl until dissolved.
  • Beat the remaining cream and Kahlúa mixture until soft peaks form. Gently fold it through the melted chocolate in 2 batches until well combined. Spoon the mixture over the cheesecake layer and smooth the surface.
  • Separate the icing from the cake (save for later). Slice the cake in half horizontally. Put one half on top of the Kahlúa mousse layer, gently pressing to secure it. Trim the other half to fill any gaps. Fold the excess plastic wrap over the cake. Chill in the fridge for at least 6 hours or overnight until firm.
  • Prepare a baking tray with baking paper. Spread the extra sugar evenly over the bottom of a small saucepan. Heat over medium-high heat without stirring for 2-3 minutes until it turns into a deep golden melted sugar. Pour the caramel onto the prepared tray, spreading it out. Allow it to cool for 5 minutes until it hardens. Break the toffee into shards carefully.
  • Invert the slice onto a serving plate with the cake side facing down. Sprinkle with toffee shards for a decorative touch.

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