Raspberry Grand Marnier Cheesecake

Name: Raspberry Grand Marnier Cheesecake
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 or more
Cuisine: American
Ingredients: CREAM CHEESE FILLING; 7 8 oz. packages of cream cheese; 2 1/4 c sugar; 1/2 c flour; 1 c sour cream, room temperature; 1 1/2 tsp vanilla; 5 extra large eggs; VANILLA CRUST*; 1 stick butter, softened; 1/4 c sugar; 1 large egg yolk; 1 tsp vanilla; 3/4 c flour; a pinch of salt; *you may also use an Oreo cookie crust if you like.; RASPBERRY GRAND MARNIER SAUCE; 2 jar(s) seedless raspberry jam; 7 Tbsp Grand Marnier liquor; 5-6 c raspberries, fresh

By Rose Rauhauser
@NewYorkWoman

It's big, creamy and delicious. Enjoy!

Blue Ribbon Recipe

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 using Oreo's too which would be fantastic with the raspberry sauce.

Note: This sauce recipe makes a lot. It can easily be cut in half and you'll have more than enough to drizzle over the slices of cheesecake. The Test Kitchen

Rating:

★★★★☆ 28 votes4

Comments:

263 Comments

Serves:

8 or more

Prep:

45 Min

Cook:

3 Hr

Method:

Bake

Ingredients

CREAM CHEESE FILLING
7

8 oz. packages of cream cheese
2 1/4 c

sugar
1/2 c

flour
1 c

sour cream, room temperature
1 1/2 tsp

vanilla
5

extra large eggs
VANILLA CRUST*
1 stick

butter, softened
1/4 c

sugar
1 large

egg yolk
1 tsp

vanilla
3/4 c

flour
·

a pinch of salt
·

*you may also use an Oreo cookie crust if you like.
RASPBERRY GRAND MARNIER SAUCE
2 jar(s)

seedless raspberry jam
7 Tbsp

Grand Marnier liquor
5-6 c

raspberries, fresh
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How to Make Raspberry Grand Marnier Cheesecake

Step-by-Step

CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.
Mix until dough forms.
Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
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.
Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
Add sugar and flour gradually.
Add sour cream and vanilla beating until smooth.
Add eggs one at a time beating until just combined.
Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
Place into a water bath.
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.
SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
Mix together until it isn't lumpy.
Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.