Raspberry and Grand Marnier Cheesecake

Raspberry and Grand Marnier Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup melted butter
10 ounces frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatine
8 ounces cream cheese
1/2 cup granulated sugar
1 tablespoon Grand Marnier Liqueur
1 cup whipping cream, whipped

Directions:
Combine crumbs, sugar and butter and press into bottom of 9−inch springform pan. Bake at 350
degrees F for 10 minutes. Cool.
Drain raspberries, reserving juice. Combine juice, water and gelatine in saucepan and let stand for 5
minutes. Cook and stir over low heat until gelatine dissolves. Remove and cool for 10 minutes.
Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier, and
gelatin mixture. Beat on low speed until blended. Chill in bowl until partially set. Gently fold whipped
cream into mixture and spoon into springform pan. Chill 6 to 14 hours.
Run knife around edge of pan to loosen. Remove sides. Top with fresh raspberries and additional
whipped cream if desired.
Raspberry and Grand Marnier Cheesecake 264
Raspberry Cheesecake
Crust