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Grand Marnier Cheesecake




Source of Recipe


Jenny


List of Ingredients




Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
6 tbsp. (3 oz. or 3/4 of a stick) butter, melted but cool
1/4 cup granulated white sugar
1 tbsp. orange zest (grated with a microplane)
Filling:
3-3/4 cups (30 oz.) ricotta cheese
2/3 cup white granulated sugar
4 eggs
1/4 cup all-purpose flour
1/4 cup Grand Marnier® orange liqueur
1/4 cup raisins, soaked in hot water to plump, drained and patted dry
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind



Recipe



Crust: Butter the bottom and sides of a 9-inch spring form pan. Combine graham cracker crumbs, butter, sugar, and orange zest. Press mixture into the bottom and up the sides of the buttered pan. Refrigerate while you make the filling.

Preheat oven to 325 F.

Cheesecake: Place ricotta cheese in a colander lined with cheesecloth and drain excess water.
Transfer drained ricotta cheese to a large bowl. Add sugar, eggs, and flour. Beat on medium speed until light and fluffy. Fold Grand Marnier®, raisins, orange rind, and lemon rind into the batter.
Pour cheesecake batter into prepared crust. Bake in preheated oven for 1 hour. Cool on a wire rack to room temperature, then refrigerate at least 12 hours.
Remove rim from the spring-form pan, slice cheesecake, and serve.
Yield: 10 to 12 servings