Raspberry and Grand Marnier Cheesecake 1 c Graham Cracker crumbs
3 tb Sugar
1/4 c Melted butter
10 oz Frozen raspberries; thawed
1/4 c Cold water
1 pk Unflavored gelatin
8 oz Cream cheese
1/2 c Sugar
1 tb Grand Marnier Liqueur
1 c Whipping cream; whipped
Combine crumbs, sugar and butter and press into bottom of 9-inch
springform pan. Bake at 350 degrees F for 10 minutes. Cool.
Drain raspberries, reserving juice. Combine juice, water and gelatin in
saucepan and let stand for 5 minutes. Cook and stir over low heat until
gelatin dissolves. Remove and cool for 10 minutes.
Beat cream cheese and sugar on medium speed until blended. Add
raspberries, Grand Marnier, and gelatin mixutre. Beat on low speed until
blended. Chill in bowl until partially set. Gently fold whipped cream into
mixture and spoon into springform pan. Chill 6-14 hours.
Run knife around edge of pan to loosen. Remove sides. Top with fresh
raspberries and additional whipped cream if desired. Makes 10 servings.
Raspberry and Grand Marnier Cheesecake printer friendly version located here.
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