Grand Marnier Key-Lime Cheesecake - Mark's Place, N. Miami, Fl

A delicious citrus cheesecake with a coconut-pecan crust and topped with seasonal berries (blackberries, blueberries, raspberries, and/or strawberries or fresh fruit (mango).

• Ready In: 15 mins
• Serves: 6

Ingredients

• Coconut-Pecan Crust

• 1  cup  finely chopped toasted pecans
• 1  cup fresh coconut or 1  cup unsweetened coconut, shredded and toasted
• 1⁄2 cup brown sugar
• 4  tablespoons  melted butter

• Grand Marnier Key-Lime Filling

• 1  lb cream cheese, room temperature
• 5  ounces sugar
• 3  eggs
• 1⁄4 cup Grand Marnier
• 3  tablespoons key lime juice or 3  tablespoons lime juice
• 1  tablespoon  freshly grated lime zest (or zest of 1 lime)
• 1  tablespoon  freshly grated orange zest (or zest of 1 orange)

• Garnish

• 2  pints  seasonal berries or 2  pints  assorted seasonal  fruit
• 3  tablespoons Grand Marnier
• 1⁄2 cup sugar

Directions

1. Preheat the oven to 325°F
2. In a mixing bowl, combine ingredients for the crust. Place 6 four-inch lightly buttered pastry rings on a greased baking sheet. Divide the crust mixture between the rings and pat it flat to form bottom crusts. Set aside.
3. Filling:.
4. Beat the cream cheese and sugar until light and fluffy, about 5 minutes. Add the eggs one by one. Beat in the Grand Marnier, lime juice, and citrus zest.
5. Divide the filling between the 6 pastry rings and bake the cheesecakes until set, 10-15 minutes. Remove from the oven and cool to room temperature, then refrigerate until cold.
6. Fruit Garnish:.
7. Mix the fruit with the Grand Marnier and sugar in a mixing bowl. Let stand until the fruit becomes soft and juicy, about 1 hour.
8. To serve:.
9. Run the top of a hot knife around the inside of each metal ring and unmold the cheesecakes. Using a metal spatula, transfer each cheesecake to a serving plate. Spoon the berries or fruit on top and around the cheesecakes.