RASPBERRY GRAND MARNIER CHEESECAKE
This is a giant cheesecake! The cheesecake alone is fabulous. It's thick, fluffy, not too dense, and perfectly creamy. We love the raspberry sauce. The hint of orange from the Grand Marnier is amazing. It gives the sauce the perfect richness. The vanilla crust is untraditional but works well in this cheesecake. Rose suggests...
Provided by Rose Rauhauser
Categories Other Desserts
Time 3h45m
Number Of Ingredients 19
Steps:
- 1. CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.
- 2. Mix until dough forms.
- 3. Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
- 4. Press dough into the bottom of 9 3/4 to 10-inch springform pan that has been lightly greased. Flour your hands and it will keep the dough from sticking to them.
- 5. Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
- 6. FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
- 7. Add sugar and flour gradually.
- 8. Add sour cream and vanilla beating until smooth.
- 9. Add eggs one at a time beating until just combined.
- 10. Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
- 11. Place into a water bath.
- 12. Bake at 350 for 45 minutes. Lower temperature to 325 for at least 30 minutes or until firm in the middle, may take an additional 45 minutes. Turn oven off when done and leave the cheesecake in the oven for 1 hour longer. Remove and cool completely. Refrigerate uncovered for at least 6 hours or overnight.
- 13. SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
- 14. Mix together until it isn't lumpy.
- 15. Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.
BIG CHEESECAKE W/GRAN MARNIER SAUCE
This is a blue ribbon recipe from Just-A- Pinch recipe site on FB. This cake was made and submitted by Rose Rauhauser, who says, "It's big, creamy and delicious. Enjoy". It can be a low carb dessert without the sauce. Comments from the Test Kitchen: Great cheesecake... amazing sauce! You could easily use strawberries or blueberries in the recipe, depending on what you have on hand.
Provided by Nana Lee
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- VANILLA CRUST:.
- Beat butter and sugar until fluffy.
- Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
- Shape into a ball, wrap in plastic refrigerate for 30 minutes.
- Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
- Wrap bottom of springform pan in a double sheet of foil.
- Bake crust at 350 for 15 to 20 minutes until slightly golden.
- Remove and cool completely.
- You could also use a pre-made Oreo crust.
- CREAM CHEESE FILLING:
- Beat all the cream cheese until light and fluffy, scraping down when necessary.
- Add sugar and flour gradually.
- Add sour cream and vanilla beat until smooth.
- Add eggs one at a time, beating until just combined.
- Pour into prepared pan.
- Place into a water bath and bake at 350 for 45 minutes.
- Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
- Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
- Remove and cool completely.
- Refrigerate uncovered for at least 6 hours or overnight.
- RASPBERRY GRAN MARNIER SAUCE:.
- Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.
Nutrition Facts : Calories 935.3, Fat 59.7, SaturatedFat 33.5, Cholesterol 269, Sodium 564.9, Carbohydrate 90, Fiber 4.1, Sugar 67.3, Protein 13.3
CHOCOLATE GRAND MARNIER CHEESECAKE
Make and share this Chocolate Grand Marnier Cheesecake recipe from Food.com.
Provided by rsarahl
Categories Cheesecake
Time 6h
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly oil the base of a 9-inch spring form pan.
- Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
- Chill while preparing the filling.
- In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
- Add the melted chocolate and Grand Marnier and stir gently to combine.
- In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
- Fold the gelatin into the filling mixture along with the whipped cream.
- Pour this mixture over the base.
- Refrigerate for 4-5 hours, uncovered; do not unmold.
- To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
- When the cheesecake has set, pour the sauce over the top while it is still in the mold.
- Set back in the refrigerator for 15-20 minutes before unmolding and serving.
- Garnish with orange zest or crushed hazelnuts, if desired.
Nutrition Facts : Calories 549.8, Fat 35.1, SaturatedFat 15.7, Cholesterol 41.8, Sodium 248.2, Carbohydrate 57.7, Fiber 5.2, Sugar 37.7, Protein 7
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