Grand Marnier Cheesecake

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Servings: 4 cups Difficulty: Intermediate
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Rich, creamy cheesecake with an orange liqueur twist and a crunchy cookie crust
Grand Marnier Cheesecake recipe image
Grand Marnier Cheesecake recipe image
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Grand Marnier Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 540

Description

This Grand Marnier Cheesecake is a sophisticated yet accessible dessert that balances the tanginess of cream cheese with the citrusy warmth of orange liqueur. The base consists of a sturdy, sweet Oreo cookie crust that provides a delightful textural contrast to the smooth, dense filling. Enriched with melted semi-sweet chocolate and stabilized with cornstarch for a perfect slice, this cake offers a luxurious mouthfeel. It is an ideal centerpiece for dinner parties or special celebrations, offering a refined flavor profile that feels indulgent without being overly complicated. Serve chilled for the best texture and flavor.

Directions

  1. Preheat oven to 325°F (160°C) or prepare a microwave-safe springform pan if using the microwave method. Grease the bottom and sides of a 10-inch springform pan.
  2. In a medium bowl, combine the crushed Oreo cookies, 1/4 cup of the granulated sugar, and the melted butter. Mix until the texture resembles wet sand.
  3. Press the cookie mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  4. In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth and creamy, ensuring there are no lumps.
  5. Gradually add the remaining 3/4 cup of granulated sugar and the cornstarch to the cream cheese mixture, beating on low speed until combined.
  6. Add the eggs one at a time, beating just until incorporated after each addition. Do not overmix to avoid incorporating too much air.
  7. Fold in the Grand Marnier liqueur, melted semi-sweet chocolate, and sour cream until the batter is uniform and glossy.
  8. Pour the filling over the prepared crust. Smooth the top with a spatula.
  9. If baking: Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
  10. If microwaving: Place the pan in the microwave and cook on high for 2-3 minutes, then reduce power to 50% and cook for an additional 10-15 minutes, checking frequently to prevent overflow or overcooking. Note: Microwave times vary greatly by wattage; monitor closely.
  11. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 540kcal
% Daily Value *
Total Fat 35gg54%
Saturated Fat 21gg105%
Cholesterol 210mgmg70%
Sodium 280mgmg12%
Total Carbohydrate 45gg15%
Dietary Fiber 1gg4%
Sugars 35gg
Protein 10gg20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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