' Willamette Valley Vineyards - Light Grand Marnier Cheesecake

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6+ Bottles 10% Off

12+ Bottles 15% Off

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Light Grand Marnier Cheesecake

Light Grand Marnier Cheesecake
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 1 hour 15 minutes
Ingredients

Guilt-Free Crust:

Butter sides and bottom of pans

3/4 cup chocolate wafers (Gluten Free or regular)

1/4 cup slivered almonds

Process in food processor until fine crumbs. Sprinkle fine layer evenly in pans to coat sides and bottom.  

Topping:

3/4 cup sour cream, regular or light

2 tbsp sugar

1/2 tsp vanilla

1/2 tsp Grand Marnier flavoring

Filling:

1 -8oz package cream cheese, room temperature

1-8oz package Neufchatel cream cheese, room temperature

2/3 cup sugar

2 large eggs

1/4 cup cream

2 tbsp Grand Marnier

1/2 tsp vanilla 

Description

If you want to indulge in a heavenly treat with out feeling guilty about it later than this light grand marnier cheesecake is the perfect treat. The guilt-free crust covered in a light and creamy topping is equisite. We suggest pairing it with our 2009 Quinta Reserva Pinot Noir Port Style.

Directions

Make sure all ingredients are room temperature. Place in blender or food processor and blend until very smooth. Pour into prepared pans. Place pans in large roasting pan and fill with hot water half way up the sides of the mini-pans. Bake in slow oven at 250°, for 45-60 minutes. Centers should jiggle slightly. Do not over bake. Remove from oven and top with sour cream topping and bake 5-7 minutes more until set. Immediately remove from water bath and cool on rack. Chill in refrigerator. To serve, remove from pan, top with raspberries or dry roasted slivered almonds, and drizzle with chocolate sauce. Serves 4. 

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