Decadent Chocolate Grand Marnier Cheesecake
Indulge in the rich flavors of this Decadent Chocolate Grand Marnier Cheesecake, a delightful fusion of creamy mascarpone and luscious Nutella, layered on a crisp chocolate cookie crust. This heavenly dessert is infused with the charming essence of Grand Marnier, providing a subtle orange hint that beautifully complements the deep chocolate flavor. Perfect for special occasions or an elegant dinner party, this cheesecake is sure to impress your guests and become a cherished recipe in your collection. Share it with loved ones and watch the smiles grow wider with every decadent bite!
10
Servings
350
Calories
15
Ingredients
Ingredients
Butter
3.5 tablespoons (Melted)
Plain chocolate wafer cookies
8 ounces (Crushed (alternatively, use vanilla wafers))
Mascarpone cheese
9 ounces (At room temperature (or cream cheese))
Dark chocolate
1/3 cup (Melted)
Unflavored gelatin
2 teaspoons (Powder)
Hot water
1/4 cup (To dissolve gelatin)
Grand Marnier
4 tablespoons (Divided)
Whipped cream
2.5 cups (Lightly whipped)
Nutella
1 cup (N/A)
Confectioners' sugar
1/2 cup (Sifted)
Dark chocolate
1/2 cup (Melted (for sauce))
Heavy cream
1/3 cup (For sauce)
Grand Marnier
1 tablespoon (For sauce)
Orange zested
1 (Zest)
Hazelnuts
1/4 cup (Finely chopped (optional))
Instructions
1
Lightly oil the base of a 9-inch springform pan.
2
In a pan, melt the butter, then stir in the crushed chocolate wafer cookies until well combined. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Chill the crust in the refrigerator while preparing the filling.
3
In a mixing bowl, beat together the mascarpone cheese (or cream cheese), Nutella, and confectioners' sugar until the mixture is smooth and creamy.
4
Gently fold in the melted dark chocolate and 4 tablespoons of Grand Marnier, ensuring everything is well combined.
5
In a small bowl, dissolve the gelatin in 1/4 cup of hot water as per the package instructions. Once dissolved, fold the gelatin into the cheesecake filling along with the lightly whipped cream, being careful not to deflate the whipped cream.
6
Pour the cheesecake filling over the chilled cookie crust in the springform pan, smoothing it out evenly with a spatula.
7
Cover the pan with plastic wrap and refrigerate for 4-5 hours, or until the cheesecake is fully set. Do not unmold the cheesecake yet.
8
To prepare the chocolate sauce, combine the heavy cream with the melted dark chocolate while still warm, stirring until smooth. Add a tablespoon of Grand Marnier, adjusting to taste.
9
Once the cheesecake has set, carefully pour the chocolate sauce over the top while still in the mold. Return to the refrigerator for another 15-20 minutes to allow the sauce to set slightly.
10
Gently run a knife around the edge of the cheesecake before releasing the springform pan. Serve garnished with orange zest and, if desired, a sprinkle of finely chopped hazelnuts.
Nutrition Information
23.5g
Fat
36g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The dessert is a Decadent Chocolate Grand Marnier Cheesecake.
What are the primary flavors in this cheesecake?
The primary flavors are chocolate, Nutella, and a subtle hint of orange from Grand Marnier.
What type of cheese is used for the filling?
The recipe calls for mascarpone cheese, though cream cheese can be used as a substitute.
How many servings does this recipe provide?
This cheesecake makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
What kind of crust does this cheesecake have?
It features a chocolate cookie crust made from crushed chocolate wafer cookies and melted butter.
How much Nutella is required for the filling?
The recipe requires 1 cup of Nutella.
What size pan should be used for this recipe?
A 9-inch springform pan is recommended.
Is this a baked or no-bake cheesecake?
This is a chilled, no-bake cheesecake that uses gelatin to set.
How much fat is in one serving?
One serving contains 23.5g of fat.
How many carbohydrates are in a serving?
There are 36g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3g of protein.
How much Grand Marnier is used in the filling?
The filling uses 4 tablespoons of Grand Marnier.
How do you prepare the gelatin?
Dissolve 2 teaspoons of unflavored gelatin in 1/4 cup of hot water according to package instructions.
Can I use a different type of cookie for the crust?
Yes, vanilla wafers can be used as an alternative to chocolate wafer cookies.
What type of sugar is used in the cheesecake?
The recipe uses 1/2 cup of sifted confectioners' sugar.
How long does the cheesecake need to refrigerate?
It should be refrigerated for 4-5 hours or until fully set before adding the sauce.
What is the chocolate sauce made of?
The sauce is made from heavy cream, melted dark chocolate, and Grand Marnier.
How much Grand Marnier is added to the chocolate sauce?
One tablespoon of Grand Marnier is added to the sauce.
How long should the sauce set after being poured?
The cheesecake should return to the refrigerator for 15-20 minutes to allow the sauce to set.
What garnishes are suggested for this cheesecake?
It is garnished with orange zest and optional finely chopped hazelnuts.
How do I ensure the cheesecake doesn't stick to the pan?
Lightly oil the base of the springform pan and run a knife around the edge before releasing the pan.
Should the mascarpone be at room temperature?
Yes, the mascarpone (or cream cheese) should be at room temperature for a smooth mixture.
How much whipped cream is needed?
The recipe requires 2.5 cups of lightly whipped cream.
What type of chocolate is recommended for melting?
Dark chocolate is recommended for both the filling and the sauce.
Is the crust chilled before adding the filling?
Yes, the crust should be chilled in the refrigerator while you prepare the filling.
What is the total number of ingredients?
There are 15 ingredients used in this recipe.
How do I incorporate the whipped cream?
Gently fold the whipped cream into the filling along with the gelatin, taking care not to deflate it.
Is this recipe suitable for an elegant dinner party?
Yes, the recipe describes it as perfect for special occasions or elegant dinner parties.
What kind of butter should I use for the crust?
The recipe specifies 3.5 tablespoons of melted butter.