Karen Harpers Grand Marnier Mascarpone Cheesecake Recipe

Ingredients

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• From Chef Karen Harper, pastry chef for the Black rabbit restaurant at McMenamins Edgefield in Troutdale, Oregon, courtesy of Chef Harper and Mozzarella Fresca. The cheesecake must be made a day in advance. (I first saw this recipe in a newspaper, but it's readily found throughout the internet.) shopping list
• For cheesecake shopping list
• All refrigerated ingredients should be at room temperature. shopping list
• 1-½ pounds mascarpone (you can shopping list
• substitute cream cheese) shopping list
• 1 cup sugar shopping list
• 1 tablespoon Grand Marnier shopping list
• 3 large eggs shopping list
• 1/8 teaspoon kosher salt shopping list
• For garnish: orange slices marinated shopping list
• in Grand Marnier shopping list
• Directions shopping list
• Must be done in advance; cover and refrigerate. shopping list
• Preheat the oven to 300°F. shopping list
• Beat the mascarpone/cream cheese until creamy. Gradually beat in the sugar, salt and Grand Marnier. shopping list
• One at a time add the eggs, scraping the sides of the bowl often. shopping list
• Scrape batter into the crust and smooth the top. Bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. Let cool in the pan on a rack for 2 hours. shopping list
• Unmold, cover and refrigerate overnight. shopping list
• chocolate graham cracker crust shopping list
• Ingredients shopping list
• 16 squares chocolate graham crackers shopping list
• 3 tablespoons melted unsalted butter shopping list
• 10" springform pan shopping list
• Directions shopping list
• Preheat oven to 375°F. shopping list
• In a food processor, blend graham crackers and butter until completely incorporated. shopping list
• Mash the crumb mixture evenly into bottom of a 10” springform pan. Bake 10 minutes; cool completely. shopping list
• chocolate Ganache shopping list
• Ingredients shopping list
• 8 ounces chopped semisweet chocolate (use top quality chocolate) shopping list
• ¾ cup heavy cream shopping list
• 1 tablespoon Grand Marnier® shopping list
• Directions shopping list
• Can be done in advance, covered and refrigerated. shopping list
• Bring cream just to the boil. Remove from heat and stir in chocolate till incorporated. shopping list
• Using a whisk, very gently stir in Grand Marnier. Let ganache cool till is thick enough to spread. If ganache becomes too thick, warm it in a water bath or double boiler. shopping list
• candied orange slices shopping list
• Ingredients shopping list
• 2 unpeeled oranges, sliced from top to bottom in ¼" thick slices shopping list
• 4 cups sugar shopping list
• 4 cups water shopping list
• Directions shopping list
• Can be done in advance, covered and refrigerated. shopping list
• Boil orange slices in water for 10 minutes, gently stirring occasionally. shopping list
• Stir in sugar and cook for another five minutes. Remove orange slices with tongs to a baking sheet and allow them to cool completely. Reserve the orange simple syrup for other culinary uses, shopping list
• Mousse shopping list
• Do not do this step till ready to build the dessert. shopping list
• Ingredients shopping list
• 2 cups mascarpone shopping list
• Zest from 1 orange shopping list
• 2 cups heavy cream, whipped stiff shopping list
• ½ cup sugar shopping list
• 1 teaspoon unflavored gelatin shopping list
• 2 tablespoons cold water shopping list