GRAND MARNIER CHOCOLATE CHIP CHEESECAKE
How to make Grand Marnier Chocolate Chip Cheesecake
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- - Position a rack in the center of the oven and heat to 375 degrees.
- - Wrap the bottom of a 9-inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring. In a medium bowl, stir together the cookie crumbs and sugar until well blended. Drizzle with the melted butter and mix until well blended.
- - Dump the crumbs into a 9-inch springform pan and press evenly over the bottom of the pan and about 2 inches up the side. Bake for about 12 minutes. Place on a cooling rack to cool to room temperature. Reduce oven temperature to 300 degrees.
- - Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes. Make sure there are no lumps.
- - Add the 1 1/4 cups sugar and continue to beat until well blended and smooth.
- - Add the vanilla extract, Grand Marnier, chocolate chips and orange zest. Beat until blended, about 30 seconds.
- - Add the eggs one at a time and beat just until blended. Do not over beat once the eggs have been added otherwise the cheesecake will puff too much and crack as it cools.
- - Bake at 300 degrees for 55-65 minutes or until the edges are puffed and the center jiggles like Jell-o when nudged. The center will still look moist.
- - Cool completely on a wire rack. The cake will continue to cook as it cools.
- - Once cooled, cover and refrigerate for at least 8 hours.
- - Unclasp and remove the side of the springform pan. Carefully slide a spatula under the bottom crust and carefully slide cake to a flat serving plate. Dust with cocoa powder.
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