Almost As Good As Sex Cheesecake
Submitted by Mcake
Chambord-spiked cheesecake with a sour cream topping and fresh raspberries. Rich, tangy, and boozy in all the right ways.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
5 hrsThis isn’t your standard cheesecake.
Chambord raspberry liqueur gets folded into the cream cheese filling and swirled through the sour cream topping, creating layers of grown-up berry flavor that complement the fresh raspberries on top.
The graham cracker crust stays crisp, the filling bakes up silky without cracks, and that final sour cream layer adds a tangy contrast to the sweet, boozy richness underneath.
Chef Tips
- Fold, don’t beat: Use a fork to gently fold the Chambord into the batter instead of mixing it in with the electric mixer; this prevents overbeating, which can cause cracks.
- Springform prep: Wrap the outside of your springform pan with foil if you’re concerned about leaks, especially if your pan has seen better days.
- Topping timing: Add the sour cream topping after the cheesecake has fully cooled and the rim is loosened; spreading it on a hot cake can cause it to melt and slide off.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
To prepare crust, mix graham cracker crumbs, sugar and butter.
Press mixture firmly into bottom of 9 inch springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer.
Add eggs, and mix until well blended.
Using a fork, gently fold Chambord into batter.
Pour mixture into crust. Bake for approximately 40 minutes or until golden brown.
Loosen cake from rim of pan.
Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.
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