Chocolate Grand Marnier Cheesecake

Total Time
6hrs
Prep 30 mins
Cook 5 hrs 30 mins

Luscious chocolate-hazelnut-citrus indulgence. Cook time is chilling time.

Ingredients Nutrition

Directions

  1. Lightly oil the base of a 9-inch spring form pan.
  2. 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.
  3. Chill while preparing the filling.
  4. In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
  5. Add the melted chocolate and Grand Marnier and stir gently to combine.
  6. In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
  7. Fold the gelatin into the filling mixture along with the whipped cream.
  8. Pour this mixture over the base.
  9. Refrigerate for 4-5 hours, uncovered; do not unmold.
  10. 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).
  11. When the cheesecake has set, pour the sauce over the top while it is still in the mold.
  12. Set back in the refrigerator for 15-20 minutes before unmolding and serving.
  13. Garnish with orange zest or crushed hazelnuts, if desired.
Most Helpful

5 5

Wonderful recipe. Relatively easy to make, this delectable cheesecake is creamy and rich all the way through. I would suggest doubling the sauce portion of the recipe.

5 5

Fantastic! Everyone loved it and all wanted the recipe. It is so light for a cheesecake. I whipped the 2 1/2 cups of whipping cream and folded it in, making it plentiful and light in texture.