Gran Marnier Raspberry Cheesecake With Pecan Crust
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Family Tested & Approved
whole graham crackers, broken into small pieces
unsalted butter, melted
eggs, added one at a time
gran marnier, divided
fine quality dark chocolate chips
Position rack in the center of the oven and preheat to 325 degree.
Place nuts in a 9" pie plate and roast 5 minutes
Remove from oven and chop nuts coarsely in a flld processor and remove 1/4 c for garnish
Add graham crackers and sugar and process until fine.
Add butter and process until crumbs begin to stick together.
Press crumbs into the bottom and 1" up the sides of a 10" spring form pan and bake 10 mintues and cool.
Increase heat to 350 degrees. Cream together ricotta, cream cheese, sour cream and sugar until well blended, about 3 to 5 minutes on medium speed in the large bowl of an electric mixer.
Reduce speed to medium low and add eggs one at a time until blended.
Reduce speed to low and add the flour and blend well and add 2 tbs. of the liqueur and mix well.
Pour the filling over the crust and bake 1 hr.. DO NOT OPEN THE OVEN AFTER BAKING TIME COMPLETE.
Turn off the oven and leave cheesecake in the oven for an additional hour then remove.
Cool then chill thoroughly, then remove the side of the pan after running a knife around the edges.
Garnish the edge with the raspberries that have been tossed with the remaining Gran Marnier and sprinkle the chocolate chips around edge.
Sprinkle the remaining nuts in the center. Serves 10 to 12
Last Updated: Tue, Jan 22, 2013