Yield 10-12 12 Number Of Ingredients 14 Steps:
Preheat Oven to 350 degrees . To make Crust: Place Short Bread cookies in zip lock bag Crush using a rolling pin. Melt Butter Combine sugar, butter and cookie crumbs in a bowl mix well. Press onto Spring Form Pan. Bake for 10 minutes remove from oven and place on a cooling rack. Filling: Meanwhile in a large bowl whisk or use Kitchen aid, cream cheese and sour creme after smooth add sugar and flour till well combined. Then add Egg, vanilla, grated orange, grated lemon, juice of 1/2 a lemon and Grand Marnier. whisk until smooth. Pour batter over crust . Bake 50-55 minutes. Remove from oven Cool 20 minutes. Carefully run knife on edge of Cheesecake. Cover and refrigerate till chilled. Release Collar of pan after cool.
Time 6h Yield 8-12 serving(s) Number Of Ingredients 15 Steps:
Lightly oil the base of a 9-inch spring form pan. Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon. Chill while preparing the filling. In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth. Add the melted chocolate and Grand Marnier and stir gently to combine. In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package). Fold the gelatin into the filling mixture along with the whipped cream. Pour this mixture over the base. Refrigerate for 4-5 hours, uncovered; do not unmold. To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste). When the cheesecake has set, pour the sauce over the top while it is still in the mold. Set back in the refrigerator for 15-20 minutes before unmolding and serving. Garnish with orange zest or crushed hazelnuts, if desired.
Yield 10 to 12 servings Number Of Ingredients 12 Steps:
Place the cake layer in the bottom of a 9 inch spring form pan. Bring the water and 3 tablespoons of sugar to the boil. Cool to room temperature and stir in 3 tablespoons of Grand Marnier. Brush the surface of the cake with the mixture and set a side. Combine the remaining Grand Marnier and cognac in a small sauce pan. Soften the gelatin in the mixture, then stir over low heat until the gelatin has disloved. Process the remaining sugar and orange peel with the metal blade of a food processor until the peel is finely chopped, about 1 minute. Add the cream cheese and process until smooth, about 30 seconds, scraping down the work bowl as necessary. Add the juices, vanilla and process for 30 seconds more. With the motor running, pour the gelatin mixture through the feed tube and process until well mixed, about 5 seconds. Add the whipped cream and pulse to combine about 3 pulses Pour the mixture into the prepared pan, smooth the surface with a spatula, and refrigerate over night. If desired garnish each slice with whipped cream and orange segments.
Time 3h45m Yield 12 serving(s) Number Of Ingredients 15 Steps:
VANILLA CRUST:. Beat butter and sugar until fluffy. Add egg yolk, vanilla and beat; add flour and salt mix until dough forms. Shape into a ball, wrap in plastic refrigerate for 30 minutes. Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased. Wrap bottom of springform pan in a double sheet of foil. Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely. You could also use a pre-made Oreo crust. CREAM CHEESE FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary. Add sugar and flour gradually. Add sour cream and vanilla beat until smooth. Add eggs one at a time, beating until just combined. Pour into prepared pan. Place into a water bath and 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. RASPBERRY GRAN MARNIER SAUCE:. Put the jam and Gran Mariner in a bowl and mix together until it isn’t lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.
