Thursday, January 6, 2011
Grand Marnier Cheesecake for Katie's Birthday
Grand Marnier Cheesecake
2 cups graham cracker crumbs
3 tablespoons sugar
4 oz. butter, melted
4 8 oz. bricks of cream cheese, softened
1 1/3 cups granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs at room temperature
1 cup sour cream (regular or light)
1/4 cup Grand Marnier
Cake pan filled with very hot water - place on lower rack of preheated oven.
Preheat oven to 325 degrees F.
In 9" -10" springform pan lightly sprayed with cooking spray, mix crumbs with sugar and melted butter until thoroughly combined. Press firmly on bottom and 2/3 of the way up sides of pan. Place in freezer while you mix up the filling.
In large mixing bowl, beat cream cheese with sugar. Add vanilla and cornstarch and mix well. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Mix in Grand Marnier.
Pour filling into chilled crust, leaving about 1/2-inch space at top of pan (if you have extra batter, save it for a small cheesecake in a little pan or muffin cups). Spread filling evenly to the sides of the pan.
Bake in middle rack of oven (over lower rack with pan of hot water) for 1 hour fifteen minutes. Turn oven off and crack door for about an hour. Remove from oven and cool completely. Remove side of springform pan. Refrigerate until ready to serve.