Raspberry Grand Marnier Cheesecake Recipes

RASPBERRY GRAND MARNIER CHEESECAKE

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.

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

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.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.