Cheesecake flambéed with triple sec and a citrus salad with mint

BBQ, Cream, Biscuit Dough, Fruits

An oven cooked cheesecake flambéed on the grill with orange liqueur.  A fresh citrus salad with mint to garnish this seasonal delight!


Recipe for 4


200 Gr
Cream cheese
2 Unit(s)
75 Gr
50 Ml
Cream 35%
15 Ml
Wheat flour
5 Ml
Vanilla extract
1 Oz
Triple sec

Graham crust

12 Unit(s)
Graham biscuit
30 Gr

Citrus salad

1 Unit(s)
Pink grapefruit
1 Unit(s)
2 Unit(s)
12 Leaf(ves)

Preparation time: 60 min

Preheat your four at 375 °F

  • Graham crust

    Crush the graham crackers and combine with the butter.  Line the bottom of your pie or cake mold.  Bake for 5 minutes in the oven.

  • Cheesecake

    Heat the cream cheese in the microwave for 30 seconds.  In a stand mixer, combine all of the ingredients for the cheesecake and mix until nice and smooth.  Transfer this mix to the graham lined cake mold.

    Cook for 20-30 minutes.  To test the doneness, use a toothpick.  It should come out clean.  Let cool completely before cutting.  Transfer the slices to a cedar plank and set aside.

  • Citrus salad

    Peel and cut all of the citrus fruits.  Finely slice the mint and combine with the citrus salad.  Add a little maple syrup or honey if you want a sweeter result.

Feel free to experiment with the fruit salad.  This dessert is also great with mango!

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