RASPBERRY GRAND MARNIER CHEESECAKE
This is a giant cheesecake! The cheesecake alone is fabulous. It's thick, fluffy, not too dense, and perfectly creamy. We love the raspberry sauce. The hint of orange from the Grand Marnier is amazing. It gives the sauce the perfect richness. The vanilla crust is untraditional but works well in this cheesecake. Rose suggests...
Provided by Rose Rauhauser
Categories Other Desserts
Time 3h45m
Number Of Ingredients 19
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.
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