Grand Marnier Chocolate Chip Cheesecake Recipes

CHOCOLATE GRAND MARNIER CHEESECAKE

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.

CHOCOLATE & GRAND MARNIER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

BIG CHEESECAKE W/GRAN MARNIER SAUCE

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.