When I was 18 years old, I got a job at a trendy cheesecake cafe in Winnipeg. At the time, I really didn't care much for cheesecake or trendy restaurants, I just needed a job.
Flash forward 15 years later when I started making my own cheesecake. This amazing Grand Marnier Cheesecake with Chocolate Glaze was one of the first ones I ever made and it finally got me to understand what all the hype was about - cheesecake is AMAZING! What was I thinking all those years ago?
For it's time, that cheesecake cafe in Winnipeg probably had the biggest selection of cheesecakes on the planet and I completely squandered the opportunity to indulge in it. However, it was a really strange place to work..
It had these tiny little metal tables with super hard, uncomfortable chairs that were not at all conducive to enjoying cheesecake, or really anything for that matter. And they were jammed together in a very small space, so there was absolutely no semblance of privacy at any table. Personally, I never would have wanted to go there as a customer, even if I had loved cheesecake.
Among the usual misfits you'd find working at that type of restaurant in the late 1980's, this place was stacked was an inordinate number of anorexic and/or bulimic ballet dancers from the Royal Winnipeg School of Ballet. It was very odd. And the really weird part was that they were all completely cheesecake obsessed! Honestly, I think that's all they ever ate.
Nor could they understand my utter indifference to cheesecake at the time. Like, why would anyone want to work at a cheesecake cafe if they didn't love cheesecake?! At the end of our shifts we often got to take home cheesecake that the cafe wouldn't be able to sell. I used to give it to my family and friends. As I said, looking back, I really don't understand it either; how could I ever not have loved cheesecake? Maybe a love for cheesecake was something that I had to grow into? OR perhaps I just had to have a really great one. Well, this Grand Marnier Liqueur Cheesecake was the one! So if you're looking for a grand marnier dessert, you are going to want to make this one.
Cheesecake water bath
Although cheesecake is not hard to make, if you have one bad experience, it can turn you off ever making it again. And because baked cheesecake is prone to cracking, a water bath is often recommended. However, if you don't use a water bath and this cheesecake cracks, you can cover up the cracks with the glaze. Or alternatively, simply place a pan of warm water (filled to ⅔ full) on the rack underneath your cheesecake. This creates moisture in the oven, also helping to prevent cracking. I have used this trick many times and it works quite well.
But if you've never used a water bath and want to learn how, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake and to avoid cheesecake water bath leaks. It really is a much better way than the old aluminum foil method that tends to leak. Because a water bath is still the ideal method.
💧 Cheesecake water bath leak
If you do find yourself with a water bath leak, don't despair- it does not necessarily mean your cheesecake is a write-off. Get it out of the bath ASAP and immediately switch to the water bath method above! Drain off any water from the springform pan, give it a shake and a giggle and dry off the pan with a tea towel or paper towel. Continue cooking and hope for the best. *Rest assured -Tthis has happened to me several times (before I started using the larger pan method) and my cheesecake was NEVER ruined.
However, if it does end up soggy, read HERE about how to save a soggy cheesecake!
Non-alcoholic: If you prefer to use Grand Marnier extract/flavoring (affiliate link) be sure to read the equivalents on the bottle (you will use a lot less, as it's concentrated)
I recommend you use a springform pan (preferably 9 or 10 inch) for this recipe (see my Amazon recommendations in recipe card NOTES) because it will make your life easier. However, if you don't have that type of pan and/or don't want to purchase one, you can make a cheesecake without it. You can read about how to make a cheesecake without a springform pan HERE.
Make-ahead and refrigeration:
This cheesecake can be made a day or two in advance and you can store it in the fridge for up to 3 days.
You can freeze cheesecakes, so if you plan to, you'll want to check out Taste of Home's guide on how to freeze cheesecakes. However, if you do freeze it and plan to serve it, I do not recommend you freeze it for longer than 2 months. And it's best if you do NOT freeze it with the glaze on. Wait until it's fully defrosted, then glaze it.
And if you like frozen cheesecakes, check out my Miami Vice Frozen Cheesecake!
My stint at that little cheesecake cafe didn't last long, but that's probably a good thing. At the time, it definitely was not a good fit for me. However, my family and friends weren't too happy when I left and their free and delicious cheesecake supply ran dry.
What I love about this Chocolate Orange Cheesecake recipe is that it makes a great holiday dessert, but it's perfect for any time of the year or any occasion. And although it looks fancy, it's quite easy to make. So, if you're looking for recipes with grand marnier, you'll love this grand marnier cheesecake!
Did you make this recipe? Please RATE THE RECIPE below
📋Grand Marnier Cheesecake Recipe
- 2 cups Oreo cookie baking crumbs
- 3 tablespoon granulated sugar
- 7 tablespoon salted butter melted
- 3 -8 oz -packages low fat cream cheese at room temperature
- 1 cup ricotta cheese
- 2 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 ½ tablespoon Grand Marnier liqueur or equivalent amount (approx 1 tsp) Grand Marnier flavoring/extract * you can use the extract but be sure to use equivalent amount on the bottle (see Recipe NOTES)
- 2 teaspoon instant coffee powder
- ½ cup milk chocolate chips
- 1 tablespoon vanilla extract
- 4 whole large eggs at room temperature
- 3 oz. semi-sweet bakers chocolate, chopped * NOT chocolate chips
- 5 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- Position a rack in the center of the oven and heat the oven to 375 degrees F.
- In a medium bowl, stir together the oreo baking crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly.
- Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or spatula). Bake 10 minutes. Let the pan cool on a rack.*** Lower the oven temperature to 300 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth.
- Add the Grand Marnier, instant coffee, and chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
- Bake at 300 degrees F until the center jiggles like Jell-O when nudged, about 1 hr to 75 minutes. Bake in water bath or put pan of water underneath the baking cake (this creates moisture in the oven). The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.
- Cover and refrigerate until well chilled, at least 8 hours (preferably overnight) and up to 3 days. *Freezing: The cake can for be frozen at this point (prior to putting on chocolate glaze) for up to 1 month. To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to eat, prior to glazing
- In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the glaze on the cheesecake and spread evenly. Put in fridge for a few minute to set.
- To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
🍰More Cheesecake Recipes!
- No Bake Birthday Cake Cheesecake
- Cranberry Bread Pudding Cheesecake
- Skinny Pumpkin Cheesecake
- No Bake Saskatoon Berry Cheesecake in a Jar
- No Bake Light Red & White Chocolate Rhubarb Cheesecake
- Weight Watchers White Chocolate Raspberry Cheesecake Dessert
- Skinny Miami Vice Frozen Cheesecake