Big Cheesecake W/Gran Marnier Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • VANILLA CRUST:
  • Beat butter and sugar until fluffy.
  • Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
  • Shape into a ball, wrap in plastic refrigerate for 30 minutes.
  • Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
  • Wrap bottom of springform pan in a double sheet of foil.
  • Bake crust at 350 for 15 to 20 minutes until slightly golden.
  • Remove and cool completely.
  • You could also use a pre-made Oreo crust.
  • CREAM CHEESE FILLING:
  • Beat all the cream cheese until light and fluffy, scraping down when necessary.
  • Add sugar and flour gradually.
  • Add sour cream and vanilla beat until smooth.
  • Add eggs one at a time, beating until just combined.
  • Pour into prepared pan.
  • Place into a water bath and bake at 350 for 45 minutes.
  • Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
  • Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
  • Remove and cool completely.
  • Refrigerate uncovered for at least 6 hours or overnight.
  • RASPBERRY GRAN MARNIER SAUCE:
  • Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.
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