Raspberry Grand Marnier Cheesecake
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
★★★★☆ 28 votes4
Ingredients
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CREAM CHEESE FILLING
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78 oz. packages of cream cheese
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2 1/4 csugar
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1/2 cflour
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1 csour cream, room temperature
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1 1/2 tspvanilla
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5extra large eggs
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VANILLA CRUST*
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1 stickbutter, softened
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1/4 csugar
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1 largeegg yolk
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1 tspvanilla
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3/4 cflour
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·a pinch of salt
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·*you may also use an Oreo cookie crust if you like.
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RASPBERRY GRAND MARNIER SAUCE
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2 jar(s)seedless raspberry jam
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7 TbspGrand Marnier liquor
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5-6 craspberries, fresh
How to Make Raspberry Grand Marnier Cheesecake
- 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.