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raspberry grand marnier cheesecake

(29 ratings)
NewYorkWoman avatar
Blue Ribbon Recipe by
Rose Rauhauser
@NewYorkWoman
Bronx, New York to York, PA

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.

— The Test Kitchen @kitchencrew
(29 ratings)
yield 8 or more
prep time 45 Min
cook time 3 Hr
method Bake

Ingredients For raspberry grand marnier cheesecake

  • 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 lg
    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
    seedless raspberry jam
  • 7 Tbsp
    Grand Marnier liquor
  • 5-6 c
    raspberries, fresh

How To Make raspberry grand marnier cheesecake

Test Kitchen Tips
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.
  • Adding flour to creamed butter and sugar.
    1
    CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.
  • Crust dough mixed together.
    2
    Mix until dough forms.
  • Crust dough in plastic wrap.
    3
    Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
  • Crust dough pressed into a springform pan.
    4
    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.
  • Baking the vanilla crust in the oven.
    5
    Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
  • Cream cheese beaten until fluffy.
    6
    FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
  • Slowly adding sugar to the cream cheese.
    7
    Add sugar and flour gradually.
  • Vanilla and sour cream added to the cream cheese.
    8
    Add sour cream and vanilla beating until smooth.
  • Adding eggs to the cream cheese.
    9
    Add eggs one at a time beating until just combined.
  • Cheesecake filling poured into the springform pan.
    10
    Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
  • Springform pan in a water bath.
    11
    Place into a water bath.
  • Cheesecake baking in the oven.
    12
    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.
  • Jam, raspberries, and Grand Mariner in a bowl.
    13
    SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
  • Mixing together until not lumpy.
    14
    Mix together until it isn't lumpy.
  • Pouring raspberry sauce over a slice of cheesecake.
    15
    Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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