CRANBERRY-ORANGE CHEESECAKE WITH CHOCOLATE CRUST
Categories Berry Cheese Chocolate Citrus Dessert Bake Christmas Cream Cheese Cranberry Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
- For filling:
- Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.
- Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
- For topping:
- Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)
- Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.
GRAND MARNIER CHEESECAKE WITH CRANBERRY TOPPING (THANKSGIVING)
Cranberry-Orange is my favorite flavor combination of the holiday season. I wanted to make a different cheesecake this year for Thanksgiving dinner, so I scoured the internet for the perfect Cranberry concoction. It was not to be found, so I pulled my favorite elements from about 6 different recipes, and bravely made the cheesecake for our annual "Friends Pre-Thanksgiving Dinner". What you have here is the divine results of that experiment. I'll be making it again in a couple of days for the real Thanksgiving, and I cannot wait! The orange zest for the cheesecake (not the candied garnish) comes to approximately the full zest of one large orange. Choose an orange with no blemishes on the peel. The cooking time does not include chilling 4 hours to overnight. Plan ahead! If it's springtime and you're craving this delicious cheesecake but don't want the cranberry topping, strawberries are an excellent garnish as well. After chilling the completed cheesecake overnight, run a small knife around the cake to release the sides and remove. Set cheesecake on serving platter. Arrange strawberries (4 cups, hulled), pointed ends up, atop cheesecake, leaving 1 inch border around outer edge. Stir 1/4 cup red currant jelly in heavy small saucepan over low heat until just melted. Mix in 4 teaspoons Grand Marnier; brush over berries. Prepare Grand Marnier Whipped Cream and pipe decoratively around outside of cheesecake; garnish with candied orange peel. I hope you enjoy it!
Provided by Lizzymommy
Categories Cheesecake
Time 4h
Yield 12-16 serving(s)
Number Of Ingredients 27
Steps:
- For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge (I find it easiest to do this with a straight-sided and flat-bottomed scoop). Place pan on a heavy baking sheet and bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
- For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.
- Meanwhile, prepare topping: Blend ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
- Cranberry Topping: In pot, combine cranberries, sugar, marmalade, and Grand Marnier. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes. Remove from heat, cool completely. Transfer to covered container and refrigerate until ready to use.
- Candied Orange Peel: Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.
- Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.).
- Remove cheesecake from fridge one hour before serving. Run a small sharp knife around edge of pan. Release pan sides. Set cheesecake on decorative platter. Carefully spoon Cranberry Topping atop cheesecake, leaving a 1-inch border around the outer edge.
- Using electric mixer, beat 1/2 cup chilled heavy cream in medium bowl until soft peaks form. Sweeten with 2 tsp powdered sugar and 1 1/2 tsp Grand Marnier, and beat to firm peaks. Spoon cream into pastry bag fitted with star tip, and pipe a decorative border around the outer edge. Arrange orange peel atop cream.
Nutrition Facts : Calories 769.5, Fat 54.5, SaturatedFat 29.4, Cholesterol 221, Sodium 340.4, Carbohydrate 62.9, Fiber 3.3, Sugar 49.4, Protein 11.9
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 9h50m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
- Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
- Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
- Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
- While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
- Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
- Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
- In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
- Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g
GRAND MARNIER CRANBERRY SAUCE
Provided by Gretchen Davis
Categories Condiment/Spread Sauce Liqueur Christmas Thanksgiving Low Cal Low Sodium Cranberry Winter Chill Bon Appétit Missouri
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.
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
More about "grand marnier cheesecake with cranberry topping thanksgiving recipes"
CRANBERRY ORANGE CHEESECAKE RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
5/5 (1)Estimated Reading Time 7 minsServings 12-16Total Time 1 hr 50 mins
- Preheat oven to 350°F. Use a food processor to combine ground gingersnaps, butter and salt. (Or stir together in a large mixing bowl until combined.) Press mixture firmly into the bottom of a 9-inch springform pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325°F.
- Bring water and sugar to boil in a medium saucepan over medium-high heat. Add cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Remove from heat and let cool to room temperature. (I popped my berries in the freezer to speed up this process a bit.)
NEW YORK STYLE CHEESECAKE WITH STRAWBERRIES AND GRAN …
From foodland.com
FRENCH FARE: HOW TO MAKE GRAND MARNIER CHEESECAKE
From foodrepublic.com
ORANGE RICOTTA CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
HOMEMADE CRANBERRY SAUCE RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
GRAND MARNIER CRANBERRY SAUCE | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
10 BEST ORANGE GRAND MARNIER CHEESECAKE RECIPES | YUMMLY
From yummly.com
GRAND MARNIER CHEESECAKE WITH CHOCOLATE GLAZE - FOOD …
From foodmeanderings.com
AMERICA'S TEST KITCHEN RECIPE FOR CRANBERRY ORANGE SAUCE : NPR
From npr.org
GRAND MARNIER CRANBERRY SAUCE RECIPE - CUISINART.COM
From cuisinart.com
RASPBERRY CHEESECAKE RECIPE WITH GRAND MARINER | DRISCOLL'S
From driscolls.com
10 BEST GRAND MARNIER CHEESECAKE RECIPES | YUMMLY
From yummly.com
CRANBERRY GRAND MARNIER CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
10 BEST GRAND MARNIER CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
CRANBERRY SAUCE WITH GRAND MARNIER | EASY & READY IN 30 …
From mymillennialkitchen.com
You'll also love