Raspberry Grand Marnier Cheesecake


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Serves 12 | Prep Time 30 | Cook Time 60

Why I Love This Recipe

Treat your guests or family to this beautiful fresh raspberry cheesecake. A clear raspberry glaze makes a pretty base for fresh raspberries lightly dusted with powdered sugar. To minimize cracking on top of a cheesecake, beat on low to medium speed and do not overbeat once the eggs are mixed in. And don't jar the cake while baking or cooling!


Ingredients You'll Need

Raspberry Sauce
2 pkgs. (6 oz) Driscoll’s Raspberries
1/4 cup granulated sugar
1-1/2 tsp. cornstarch

Chocolate Graham Crust
10 whole chocolate graham crackers, broken into pieces
1/2 cup pecans, toasted
1/3 cup granulated sugar
5 Tbsp. butter, melted

Cheesecake
4 pkgs. (8 oz) cream cheese, at room temperature
1/2 cup sour cream
2/3 cup granulated sugar
1 Tbsp. cornstarch
4 large eggs
1/3 cup Grand Marnier or orange flavored liqueur
1 tsp. vanilla
2 Tbsp. powdered sugar

Raspberry Cheesecake Topping
2 pkgs. (6 oz) Driscoll’s Raspberries
2 Tbsp. powdered sugar


Directions

Raspberry Sauce


Puree 2 packages of raspberries in a food processor or blender until smooth. Press through a mesh sieve to remove seeds. Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.


Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened. Cool.


Chocolate Graham Crust


Preheat oven to 350°F.


Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined.


Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom Bake 10 minutes, cool completely. Reduce oven to 325°F.


Cheesecake


Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.


Beat 2 minutes on medium speed. Beat in eggs one at a time. Stir in liqueur and vanilla; pour into prepared crust.


Set the springform pan on a length of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan.


Bake 1 hour at 325°F. Turn off oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely.


Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.


Raspberry Cheesecake Topping


Top with remaining 2 packages of whole raspberries and dust with powdered sugar.


Helpful Tips:


To reduce fat substitute reduced fat sour cream, egg substitute for large eggs and 2 (8 oz. each) packages of reduced fat cream cheese plus 2 regular (8 oz. each) cream cheese.


Questions, Comments & Reviews



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