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
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.
MOCHA-ORANGE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- For Crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
- For Filling:
- Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
- Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
- For Topping:
- Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
- Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Cut around pan sides; release. Top with oranges and chocolate, if desired.
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