Big Cheesecake W/Gran Marnier Sauce
- 12 cup butter, softened
- 14 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla
- 34 cup flour
- 1 pinch salt
- 7 (8 ounce) packages cream cheese
- 2 14 cups sugar or 2 14 cups granular artificial sweetener
- 12 cup flour
- 1 cup sour cream, at room temperature
- 1 12 teaspoons vanilla
- 5 extra large eggs
- 2 (8 ounce) jars seedless raspberry jam
- 7 tablespoons Grand Marnier, liquore
- 5 -6 cups fresh raspberries
- 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.
butter, sugar, egg yolk, vanilla, flour, salt, cream cheese, sugar, flour, sour cream, vanilla, eggs, raspberry jam, grand marnier, fresh raspberries
Taken from www.food.com/recipe/big-cheesecake-w-gran-marnier-sauce-470301 (may not work)