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Photos of Raspberry Grand Marnier Cheesecake

Cheesecake With Raspberry Grand Marnier Sauce Drizzled On Top And More On The Side.
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Cheesecake with Raspberry Grand Marnier sauce drizzled on top and more on the side.
Bite Taken Out Of The Piece Of Cheesecake.
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Bite taken out of the piece of cheesecake.
Cheesecake With Grand Marnier Raspberry Sauce On The Side.
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Cheesecake with Grand Marnier raspberry sauce on the side.
Pouring Raspberry Sauce Over A Slice Of Cheesecake.
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Pouring raspberry sauce over a slice of cheesecake.
Mixing Together Until Not Lumpy.
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Mixing together until not lumpy.
Jam, Raspberries, And Grand Mariner In A Bowl.
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Jam, raspberries, and Grand Mariner in a bowl.
Cheesecake Baking In The Oven.
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Cheesecake baking in the oven.
Springform Pan In A Water Bath.
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Springform pan in a water bath.
Cheesecake Filling Poured Into The Springform Pan.
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Cheesecake filling poured into the springform pan.
Adding Eggs To The Cream Cheese.
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Adding eggs to the cream cheese.
Vanilla And Sour Cream Added To The Cream Cheese.
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Vanilla and sour cream added to the cream cheese.
Slowly Adding Sugar To The Cream Cheese.
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Slowly adding sugar to the cream cheese.
Cream Cheese Beaten Until Fluffy.
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Cream cheese beaten until fluffy.
Baking The Vanilla Crust In The Oven.
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Baking the vanilla crust in the oven.
Crust Dough Pressed Into A Springform Pan.
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Crust dough pressed into a springform pan.
Crust Dough In Plastic Wrap.
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Crust dough in plastic wrap.
Crust Dough Mixed Together.
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Crust dough mixed together.
Adding Flour To Creamed Butter And Sugar.
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Adding flour to creamed butter and sugar.
My First Made Real Cheesecake. This Is The Cheesecake That Goes With The Raspberry Gran Marnier Recipe. Just Came Out Of The Oven. Thx For Your Recipe. I Hope It Looks Ok. Thx
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My first made real cheesecake. This is the Cheesecake that goes with the Raspberry Gran Marnier recipe. Just came out of the oven. Thx for your recipe. I hope it looks ok. Thx
1.10.13. Here Is The First Slice Of This Delicious Cheesecake. I Used Strawberries In The Sauce (only Change)..but That Was Very Delicious Too! The Cake Is Elegant & Beautiful, & Tastes So Good, That I Feel It Is Better Than Bakery!
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1.10.13. Here is the first slice of this delicious cheesecake. I used strawberries in the sauce (only change)..but that was very delicious too! The cake is elegant & beautiful, & tastes so good, that I feel it is better than bakery!
1.11.13.this Cake Tastes Better Than Bakery, & We Love It (taste, Texture, Looks)..sorry Re: Crack, But Tapped Top While Baking, Checking For Firmness(my Mistake).also, Used Strawberries, Gran Marnier & Rasp Jelly(no Seeds)..delish!
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1.11.13.This cake tastes better than bakery, & we love it (taste, texture, looks)..Sorry re: crack, but tapped top while baking, checking for firmness(my mistake).Also, used Strawberries, Gran Marnier & Rasp jelly(no seeds)..delish!
Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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Photo Of Raspberry Grand Marnier Cheesecake
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7 Comments
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NewYorkWoman
Rose Rauhauser - over a year ago
We have an office and one of our sales reps lives in Marietta and I believe just moved to another area a few weeks ago. Love Atlanta and the fabulous shopping and restaurants and looking and the homes down there.
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DonnaDe
Donna DeMarino - over a year ago
Oh that's too bad the photos didn't paste to the site above, oh well, you will just have to take my word for it, it turned out beautifully. I cannot believe you had a summer home in Marietta!! That is quite a coincidence. Hugs back at ya! Thanks so much!
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NewYorkWoman
Rose Rauhauser - over a year ago
By the way, my husband and I used to own a summer house in Marietta.
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NewYorkWoman
Rose Rauhauser - over a year ago
Fabulous Donna, thank you for such beautiful comments and most of all for trying and liking my recipe. Hugs to you and your family.
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DonnaDe
Donna DeMarino - over a year ago
/Users/donnademarino/Pictures/iPhoto Library/Masters/2013/01/13/20130113-065816/Image 1.jpg
/Users/donnademarino/Pictures/iPhoto Library/Masters/2013/01/13/20130113-065836/Image 2.jpg
HI Rose, I was thrilled with how it turned out! It did not leak into the cake itself though there was some water in the foil, it was not a problem. This is a fabulous recipe and just delicious. I did nearly everything exactly as the recipe calls for and it turned out so well. I will have to get a larger springform to fully take advantage of using all the batter. Thank you so much for sharing the recipe and for your helpful comments. It's a wonderful cheesecake and one I will make again! I am not sure if my photo will come throughSincerely, Donna D.
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NewYorkWoman
Rose Rauhauser - over a year ago
Hi Donna: You do put the foil on before you do the crust and heavy duty foil too. The bath only goes 1/2 way up and should not boil, never happened to me. I make so many cheesecakes I have a 10 inch springform which when you make a smaller one you also change the time it's in the oven too. I have never had a leek happen with mine, so I'm sorry if it got into your cheesecake. I hope it turned out alright, after all it is time consuming and expensive. Take a picture and I hope it turned out well.
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DonnaDe
Donna DeMarino - over a year ago
I am making this today. It is in the oven as we speak. There were a couple of things that I think I may have done wrong, such as the foil lining. The recipe reads as though you should put the foil on first before baking the crust, so that is what I did. Please don't laugh if that's not right : ) The other thing is that I think I might have beaten the filling too much because although I did have a 9 inch pan and not a 10 I had enough batter left to make another 9 inch cake! I'm thinking because of all the air in it. I just got a new stand mixer for Christmas and am not used to it yet. I used the batter blade but frankly I'm starting to think my trusty hand mixer at least so far has served me much better all these years. I'm thinking there is a learning curve. There was probably 1/4 of a cream cheese package on the bottom of the bowl once I poured into the pan.

To the girl who said her cake was wet from the water bath, I am looking in the oven now and there is a hopping boil going on with the water that is somewhat jumping over the edge of the foil. I had a low spot on it and never dreamed that water would get to a roiling boil. My $50 springform pan from Williams Sonoma (I know OMG!) is supposed to be leakproof but I did the foil anyway because never trust "leakproof". Not to mention I am sure that means the batter on the inside not leaking out and not for something as thin as water coming in from the outside but hopefully I am wrong and my cake won't be wet too!

I will take a picture of my finished product and see if I can figure out how to upload to the site. I really hope it turns out ok. I have already made the topping and it is wonderful. I only have less than three cups of the berries as in our city they were $5 a half of small crate which is only about a cup and a fourth. But since I am not sure how successful I'll be with this trail run, I decided not to put $30 into the berries just yet! I was able to find the tiny bottle of Grand Marnier but there are only about 4 tablespoons in it, so be aware of that if you go that route. The smallest of the reg. size bottle was $25.
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