Gran Marnier Raspberry Cheesecake With Pecan Crust
whole graham crackers, broken into small pieces
unsalted butter, melted
eggs, added one at a time
gran marnier, divided
fine quality dark chocolate chips
1Position rack in the center of the oven and preheat to 325 degree.
2Place nuts in a 9" pie plate and roast 5 minutes
3Remove from oven and chop nuts coarsely in a flld processor and remove 1/4 c for garnish
4Add graham crackers and sugar and process until fine.
5Add butter and process until crumbs begin to stick together.
6Press crumbs into the bottom and 1" up the sides of a 10" spring form pan and bake 10 mintues and cool.
7Increase 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.
8Reduce speed to medium low and add eggs one at a time until blended.
9Reduce speed to low and add the flour and blend well and add 2 tbs. of the liqueur and mix well.
10Pour the filling over the crust and bake 1 hr.. DO NOT OPEN THE OVEN AFTER BAKING TIME COMPLETE.
11Turn off the oven and leave cheesecake in the oven for an additional hour then remove.
12Cool then chill thoroughly, then remove the side of the pan after running a knife around the edges.
13Garnish the edge with the raspberries that have been tossed with the remaining Gran Marnier and sprinkle the chocolate chips around edge.
14Sprinkle the remaining nuts in the center. Serves 10 to 12
Posted: Tue, Jan 22, 2013