Grand Marnier Cheesecake

Ingredients

Crust:

2 cups of Oreo cookie baking crumbs

3 tbsp granulated sugar

7 tbsp salted butter melted

Filling:

3 -8 oz -packages low fat cream cheese at room temperature

1 cup of ricotta cheese

2 tbsp all-purpose flour

¼ tsp salt

1 ¼ cups granulated sugar

3 ½ tbsp Grand Marnier liqueur

2 tsp of instant coffee powder

½ cup of milk chocolate chips

1 tbsp of vanilla extract

4 large eggs at room temperature

Chocolate Glaze:

4 oz. semi-sweet bakers’ chocolate, broken into smaller pieces

5 tbsp unsalted butter

1 tbsp of honey

Directions:

Oreo Crust:

Place a cookie sheet on the bottom rack of the oven and fill it with water.

Position a rack in the center of the oven and heat the oven to 375 degrees F.

In a medium bowl, stir together the Oreo baking crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. 

Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan. Bake 10 minutes. Let the pan cool on a rack.

Lower the oven temperature to 300 degrees F for the next section.

Filling:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth.

Add the Grand Marnier, instant coffee, and chocolate chips and vanilla, and beat until blended, about 30 seconds.

Beat the eggs in a separate bowl and add them to the mixture.  Beat eggs into the mixture just until combined.  Do not overbeat.

Pour the filling into the cooled crust and smooth the top. 

Add additional water to the cookie sheet if needed.

Bake at 300 degrees until the center jiggles like Jell-O when nudged for 60 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Run a thin knife around the outside edge of the cake. Unclasp and remove the side of the springform pan.

Cover and refrigerate overnight. 

Chocolate Glaze:

In a double boiler, melt the 4 oz. chopped chocolate, honey and butter. Whisk until smooth. Carefully slide the cake onto a flat serving plate. Pour the glaze on the cheesecake and spread evenly.  Decorate the outer edge of the cake with grated orange. Put in fridge to set.

Serve using a cake knife.  Wipe clean with a paper towel after every slice.