Grand Marnier Cheesecake With Cranberry Topping Thanksgiving Food

GRAND MARNIER CHEESECAKE WITH CRANBERRY TOPPING (THANKSGIVING)

Steps:

• For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge (I find it easiest to do this with a straight-sided and flat-bottomed scoop). Place pan on a heavy baking sheet and bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
• For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.
• Meanwhile, prepare topping: Blend ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Cranberry Topping: In pot, combine cranberries, sugar, marmalade, and Grand Marnier. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes. Remove from heat, cool completely. Transfer to covered container and refrigerate until ready to use.
• Candied Orange Peel: Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.
• Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.).
• Remove cheesecake from fridge one hour before serving. Run a small sharp knife around edge of pan. Release pan sides. Set cheesecake on decorative platter. Carefully spoon Cranberry Topping atop cheesecake, leaving a 1-inch border around the outer edge.
• Using electric mixer, beat 1/2 cup chilled heavy cream in medium bowl until soft peaks form. Sweeten with 2 tsp powdered sugar and 1 1/2 tsp Grand Marnier, and beat to firm peaks. Spoon cream into pastry bag fitted with star tip, and pipe a decorative border around the outer edge. Arrange orange peel atop cream.

CHOCOLATE GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• Pastry: Using a food processor, grind almonds.
• Add 1/2 cup of the flour and process until fine.
• Place almond mixture in a bowl.
• Using the processor, cream the butter and powdered sugar.
• Add in egg and vanilla and process.
• Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
• Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
• Preheat oven to 325ºF.
• Roll out dough on a lightly floured surface.
• The pastry should be about a 14 inch round and about 1/4 inch thick.
• Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
• Press pastry into pan, folding excess back into pan and pressing into sides.
• Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
• Cool slightly.
• Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
• Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
• Beat in the cream, syrup, vanilla and eggs on low.
• Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
• Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
• Cool completely.
• Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
• Allow to cool.
• Puree until smooth and strain.
• Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
• Allow to cool.
• Add orange juice and cranberry puree and stir until combined.
• Soften gelatin in 2 tablespoons of water--about 5 minutes.
• Finish melting in the microwave, 10 seconds on high.
• Whisk into the cranberry mixture and pour over the pumkin custard.
• Refrigerate until set-- for at least 1 hour, and up to 2 days.
• Remove outer shell of tart pan and serve.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
• for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
• bake on 350 for 30 minutes.
• for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.

STRAWBERRY GRAND MARNIER CHEESECAKE DIP

Steps:

• Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
• In a small bowl, mix the strawberries, brown sugar and liqueur.
• Set aside.
• Blend the cream cheese and sour cream until smooth.
• Add the strawberry mixture, blending well.
• Fold in the walnuts.
• Mound the reserved strawberries in the center and ring with the reserved walnuts.
• Cover and chill.
• SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
• Ladyfingers, Bananas