Raspberry Grand Marnier Cheesecake
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 12
  • Preparation Time: 30
  • 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
  1. Raspberry Sauce
  2. 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.
  3. 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.
  4. Chocolate Graham Crust
  5. Preheat oven to 350°F.
  6. 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.
  7. 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.
  8. Cheesecake
  9. Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.
  10. Beat 2 minutes on medium speed. Beat in eggs one at a time. Stir in liqueur and vanilla; pour into prepared crust.
  11. 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.
  12. 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.
  13. 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.
  14. Raspberry Cheesecake Topping
  15. Top with remaining 2 packages of whole raspberries and dust with powdered sugar.
  16. Helpful Tips:
  17. 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.
RECIPE BACKSTORY
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!