Creamy cheesecake in a pool of raspberry puree. Photo by Kelly Cline | IST.



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May 2006
Updated April 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Great Cheesecake Recipes

Page 2: Grand Marnier Cheesecake Recipe


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Karen Harper’s Grand Marnier Mascarpone Cheesecake

This recipe is from Chef Karen Harper, pastry chef for the Black Rabbit restaurant at McMenamins Edgefield in Troutdale, Oregon, courtesy of Chef Harper and Mozzarella Fresca. The cheesecake must be made a day in advance.  While there are many steps, the payoff is worth it. After you review this recipe, check out our recipes for Grand Marnier Crème Brûlée and Grand Marnier Cookie Crumble.

Chocolate Graham Cracker Crust

  • 16 squares chocolate graham crackers
  • 3 tablespoons unsalted butter, melted
  • 10” springform pan


  1. Preheat oven to 375°F.
  2. In a food processor, blend graham crackers and butter until completely incorporated.
  3. Mash the crumb mixture evenly into bottom of a 10” springform pan. Bake 10 minutes; cool completely.

Grand Marnier CheesecakeCheesecake Filling
Must be made in advance and refrigerated overnight.


All ingredients should be at room temperature.

  • 1-1/2 pounds mascarpone (you can
    substitute cream cheese)
  • 1 cup sugar
  • 1 tablespoon Grand Marnier
  • 3 large eggs
  • 1/8 teaspoon kosher salt
  • For garnish: orange slices marinated
    in Grand Marnier


  1. Preheat the oven to 300°F.
  2. Beat the mascarpone/cream cheese until creamy. Gradually beat in the sugar, salt and Grand Marnier.
  3. One at a time add the eggs, scraping the sides of the bowl often.
  4. Scrape batter into the crust and smooth the top. Bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. Let cool in the pan on a rack for 2 hours.
  5. Unmold, cover and refrigerate overnight.

Chocolate Ganache
Can be made in advance and refrigerated.


  • 8 ounces semisweet chocolate, chopped (use top quality chocolate)
  • 3/4 cup heavy cream
  • 1 tablespoon Grand Marnier


  1. Bring cream just to the boil. Remove from heat and stir in chocolate till incorporated.
  2. Using a whisk, very gently stir in Grand Marnier. Let ganache cool till it’s thick enough to spread. If ganache becomes too thick, warm it in a water bath or double boiler.
  3. If made in advance, cover and refrigerate until ready for use. Use warm water bath or double boil to return it to appropriate thickness for spreading.

Candied Orange Slices
Can be made in advance and refrigerated.


  • 2 unpeeled oranges, sliced from top to bottom in 1/4” thick slices
  • 4 cups sugar
  • 4 cups water


  1. Boil orange slices in water for 10 minutes, occasionally stirring gently.
  2. Stir in sugar and cook for another five minutes. Remove orange slices with tongs to a baking sheet and allow them to cool completely. Reserve the orange simple syrup for other culinary uses.

Do not do this step till ready to build the dessert.


  • 2 cups mascarpone
  • Zest from 1 orange
  • 2 cups heavy cream, whipped stiff
  • 1/2 cup sugar
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water


  1. Using an electric mixer, beat mascarpone, zest and sugar on medium for 1 minute. In separate bowl, beat cream till stiff peaks form.
  2. Bloom gelatin in water. With mixer on medium speed, quickly drizzle gelatin into mascarpone. Immediately fold in whipped cream.

Building The Dessert

  1. Place the ring mold used for baking the cheesecake back on the cheesecake.
  2. Spread the ganache over the top of the cheesecake, then the mousse.
  3. If cake is not solidified to your liking, cover and place in refrigerator for a couple hours more or until ready to serve.
  4. Remove ring before serving. Garnish with candied orange slices. Buon Appetito!


Continue To Page 3: Cheesecake With Sour Cream Topping

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