Grand Marnier Chocolate Chip Cheesecake Recipes

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CHOCOLATE GRAND MARNIER CHEESECAKE



Chocolate Grand Marnier Cheesecake image

Make and share this Chocolate Grand Marnier Cheesecake recipe from Food.com.

Provided by rsarahl

Categories     Cheesecake

Time 6h

Yield 8-12 serving(s)

Number Of Ingredients 15

3 1/2 tablespoons butter
8 ounces plain chocolate wafer cookies, crushed (alternatively, use vanilla wafers)
9 ounces mascarpone cheese or 9 ounces cream cheese, room temp
1/3 cup dark chocolate, melted
2 teaspoons unflavored gelatin, powder
1/4 cup hot water
4 tablespoons Grand Marnier
2 1/2 cups whipped cream
1 cup nutella
1/2 cup confectioners' sugar
1/2 cup dark chocolate, melted
1/3 cup heavy cream
1 tablespoon Grand Marnier
1 orange, zest of
1/4 cup hazelnuts, finely chopped (optional)

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.

Nutrition Facts : Calories 549.8, Fat 35.1, SaturatedFat 15.7, Cholesterol 41.8, Sodium 248.2, Carbohydrate 57.7, Fiber 5.2, Sugar 37.7, Protein 7

INDIVIDUAL CHOCOLATE MOUSSE CHEESECAKES



Individual Chocolate Mousse Cheesecakes image

Provided by Davina Besford

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Valentine's Day     Cream Cheese     Chill     Bon Appétit     Australia     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 6

14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped.
1 1/4 cups chilled whipping cream
1 teaspoon ground cinnamon
1/4 cup Grand Marnier or other orange liqueur
6 large eggs
1/2 cup (packed) golden brown sugar

Steps:

  • Preheat oven to 350°F. Butter and flour twelve 3/4-cup custard cups. Stir chocolate in bowl set over simmering water until smooth. Remove from over water. Cool to lukewarm, about 10 minutes.
  • Using electric mixer, beat cream and cinnamon in medium bowl until soft peaks form. Add liqueur; beat until still peaks form. Beat eggs and brown sugar in large bowl until very light, about 5 minutes. Gradually beat chocolate into egg mixture, then fold in cream mixture.
  • Divide batter among prepared cups. Set cups in large roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake until tops of cakes look dry and tester inserted into center comes out with moist crumbs attached, about 18 minutes. Transfer cups to racks; cool cakes completely.
  • Cut around cakes to loosen. Turn cakes out onto plates.

GOLDEN GRAND MARNIER CAKE



Golden Grand Marnier Cake image

I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!

Provided by Redsie

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces
2 -3 tablespoons Grand Marnier
1 1/2 teaspoons cake flour
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups sifted cake flour
1 cup sugar
1/2 cup unblanched sliced almonds, toasted and finely ground
1 tablespoon unblanched sliced almonds, toasted and finely ground
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons grated orange zest
1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup fresh orange juice
1/3 cup Grand Marnier

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
  • In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
  • In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
  • Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
  • Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
  • This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.

Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4

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