SO, if you want to use my recipes, fine go ahead, use them. Just don't forget to say, "I got this from June, that girl can cook!"
|GRAND MARNIER CHEESECAKE WITH|
1 1/4 c. graham cracker crumbs
1 c. toasted husked hazelnuts (about 5 oz.), ground
5 tbsp. unsalted butter, melted
2 tbsp. firmly packed light brown sugar
2 tsp. grated orange peel
4 (8 oz.) pkgs. cream cheese, room temp.
1 c. firmly packed light brown sugar
1/4 c. Grand Marnier or other orange liqueur
1/4 c. whipping cream
2 tsp. vanilla
3 lg. eggs, room temp., beaten to blend
2 lg. egg yolks
2 c. sour cream
1/4 c. firmly packed light brown sugar
4 tsp. Grand Marnier or other orange liqueur
1 tsp. vanilla
4 c. fresh strawberries, hulled
1/4 c. red currant jelly
5 1/2 tsp. Grand Marnier or other orange liqueur
1/2 c. chilled whipping cream
2 tsp. powdered sugar
Candied Orange Peel
Fresh mint leaves (optional)
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. 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 and vanilla. 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 first 4 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 overnight.
Run small sharp knife around edge of pan. Release pan sides. Set cheesecake on platter. Arrange strawberries, pointed ends up, atop cheesecake, leaving 1 inch border around outer edge. Stir jelly in heavy small saucepan over low heat until just melted. Mix in 4 teaspoons liqueur; brush over berries. Using electric mixer, beat cream in medium bowl until soft peaks form.
Add powdered sugar and remaining 1 1/2 teaspoons Grand Marnier and beat to firm peaks. Spoon cream into pastry bag fitted with large star tip. Pipe cream decoratively around outside of strawberry border. Arrange orange peel decoratively atop whipped cream. Garnish platter with mint leaves if desired. (Can be prepared 2 hours ahead and refrigerated.)
CANDIED ORANGE PEEL:
Enough for 1 cheesecake. 1/2 c. cold water 2 tbsp. sugar
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.)