Orange Grand Marnier Cheesecake
This cheesecake was served at Kavanaugh’s in the mid-1980s.
Servings: 10
Ingredients
Crust
- 2 oz. semisweet chocolate chips
- 4 Tbsp. butter
- 1½ cups chocolate wafer crumbs
Cheesecake
- 32 oz. cream cheese at room temperature
- 1¼ cups sugar
- 4 eggs
- 1 Tbsp. Grand Marnier liqueur or 2 tsp. orange extract
- 1 cup sour cream
Cake Glaze and Topping
- ¼ cup orange juice
- 3 Tbsp. sugar
- ¼ cup Grand Marnier
- 1 11 oz. can Mandarin orange slices, drained
Instructions
- Melt chocolate and butter together over simmering water. Add chocolate crumbs and stir until moistened. Press into bottom of 9-inch springform pan. Refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350°. In mixer bowl, whip cream cheese until smooth. One tablespoon at a time, add sugar and beat until well mixed. Reduce speed of mixer and add eggs one at a time, mixing well. Mix in Grand Marnier.
- With rubber spatula, fold in sour cream. Pour cream cheese batter into chilled crust. Smooth top. Bake 1 hour. Turn off oven, leave door ajar, and let cool in oven 30 minutes.
- Remove cake from oven. With knife, loosen around sides. Set on wire rack and cool 1 hour. Remove sides from springform pan and refrigerate several hours.
- In small saucepan, combine orange juice and sugar. Bring to boil and boil until mixture thickens. Remove from heat and stir in Grand Marnier. Cool to room temperature.
- Slide cake from base of pan onto a serving plate. Arrange Mandarin orange slices decoratively over cake.
- Spoon sauce over top of cheesecake. Chill until ready to serve.
