Grand Marnier Cheesecake
|Graham wafer crumbs||1 1⁄4 Cup (20 tbs) (About 300 Milliliter)|
|Sugar||1⁄3 Cup (5.33 tbs) (About 75 Milliliter)|
|Melted butter||1⁄3 Cup (5.33 tbs) (About 75 Milliliter)|
|Cream cheese||1 Pound (About 500 Gram)|
|Sugar||3⁄4 Cup (12 tbs) (Divided, About 175 Milliliter)|
|Eggs||3 , separated|
|Grand marnier||5 Teaspoon (About 25 Milliliter)|
|Flour||5 Teaspoon (About 25 Milliliter)|
|Sour cream||1 Cup (16 tbs) (About 250 Milliliter)|
|Mandarin orange segments||1⁄4 Cup (4 tbs), chopped (About 60 Milliliter)|
|Grand marnier||1 Tablespoon (About 15 Milliliter)|
|Mandarin orange segments||10 Fluid Ounce (About 1 X 284 Milliliter Tin)|
|Sliced peaches||14 Fluid Ounce (About 1 X 284 Milliliter Tin)|
|Kiwi fruit||1 , peeled and sliced|
|Grand marnier||1⁄3 Cup (5.33 tbs) (About 75 Milliliter)|
|Unflavored gelatin||1⁄2 Tablespoon (About 0.5 Envelope)|
Combine the first 3 ingredients and press the mixture into a 10" (25 cm) spring-form pan.
Refrigerate while you prepare the filling.
Preheat the oven to 350Â°F (180Â°C).
Use electric beaters to cream the cheese and all but 2 Tbsp. (30 mL) of the sugar together.
Continue beating while you add the egg yolks, 5 tsp. (25 mL) Grand Marnier and flour.
In a separate bowl beat the egg whites to the soft peak stage; add the remaining 2 Tbsp. (30 mL) sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the cheese mixture.
Spread on the crust.
Bake for about 45-50 minutes.
Combine the sour cream, chopped mandarin orange segments and the 1 Tbsp. (15 mL) Grand Marnier.
Spread on the cooled cheesecake.
In a medium bowl, combine the tin of mandarin orange segments, peach slices and kiwi fruit with the juices from both tins.
Add the 1/3 c. (75 mL) Grand Marnier and let stand 2 hours.
Drain off the liquid and heat 1 c. (250 mL) of the juice mixture.
Add the 1/2 envelope unflavoured gelatin to the hot juice and Grand Marnier.
Stir until dissolved completely.
Cool this mixture until it starts to thicken.
Arrange the drained fruit over the top of the cheesecake and pour the cooled gelatin over the top.
Refrigerate until set.