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Grand Marnier Cheesecake

Grand Marnier Cheesecake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 107.5
Dietary: Vegetarian
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.
Ingredients
  • 1 cup OREOs, crushed
  • 1 cup GRANULATED SUGAR
  • 4 tablespoon BUTTER, melted
  • 5 large EGGS, at room temperature
  • 2 pound CREAM CHEESE, softened
  • 1 teaspoon VANILLA extract
  • 1/3 cup GRAND MARNIER LIQUEUR
  • 1/4 cup CORNSTARCH
  • 6 oz SEMI-SWEET CHOCOLATE, melted
  • 1 cup SOUR CREAM
Directions
  1. 1
  2. 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. 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. 4
    In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth and creamy, ensuring there are no lumps.
  5. 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. 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. 7
    Fold in the Grand Marnier liqueur, melted semi-sweet chocolate, and sour cream until the batter is uniform and glossy.
  8. 8
    Pour the filling over the prepared crust. Smooth the top with a spatula.
  9. 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. 10
    If microwaving (as per original tags): 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. 11
    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 107.5kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 96.5mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

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

Note

Storage: Store leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Variations: You can substitute the Grand Marnier with Cointreau or Triple Sec if unavailable. For a non-alcoholic version, use orange juice concentrate or orange extract, though the flavor will be less complex.

Tips: Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to achieve a smooth, lump-free batter. If using the microwave method, be very cautious as cheesecake can easily overcook and crack if heated too aggressively. The traditional oven method with a water bath is recommended for best results.

Safety: When using a springform pan in the microwave, ensure the pan is explicitly labeled as microwave-safe. Metal springform pans should generally not be used in microwaves unless designed for it.

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Read it online: https://www.chefs-mate.com/recipe/grand-marnier-cheesecake/