Opryland Hotel Upside Down Jack Daniels Double Chocolate Cheesecake Recipe
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Opryland Hotel Upside Down Jack Daniels Double Chocolate Cheesecake

1 cup semisweet chocolate chips
1/3 cup heavy cream
1 cup granulated sugar
24 ounces cream cheese, softened
4 eggs
2 tablespoons Jack Daniels
1/4 teaspoon Grand Marnier
Pinch of salt

Preheat oven to 400 degrees F. Spray a 9-inch springform pan.

In a double boiler melt chocolate chips with cream until smooth and reserve.

Whip cream cheese, sugar, and liqueur in an electric mixer until smooth. Add eggs and blend well. Add melted chocolate mixture and whiskey and blend thoroughly. Add cheesecake batter to the springform pan. Bake at 400 degrees F for 15 minutes; reduce temperature to 350 degrees F and bake an additional 15 minutes.

Fudge Brownie
2 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs
1 cup granulated sugar
1 teaspoon Grand Marnier or vanilla extract
1/2 cup all-purpose flour
1/4 cup pecans, chopped (optional)
Pinch of salt

While cheesecake is baking, melt chocolate and butter in a double boiler. Stir until smooth. Beat in eggs, sugar, and liqueur and blend thoroughly. Add flour and pecans and blend well. Remove cheesecake from oven; carefully spoon on brownie (start at edges and working towards the center). Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted in center comes out almost clean. Remove from oven and cool completely. After cooled refrigerate until cake is completely cold.

Chocolate Ganache
1 1/2 cups milk chocolate chips
1/3 cup heavy whipping cream
2 tablespoons Jack Daniels
1 tablespoon light corn syrup

While cake is cooling, combine chocolate chips and cream in a double boiler and melt. Remove and let rest for a couple of minutes to allow for slight cooling. When mixture is blended, smooth, and slightly cool, add whiskey and syrup stirring constantly. Let stand at room temperature for a couple of minutes. Remove cake and place on wire rack. Pour ganache over cake and allow to set. After ganache is dry decorate and serve.

Source: Chef Robert W. Beighey, CCC/Opryland Hotel Culinary Institute

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