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1 cake
suggest servings
| Crust | |||
| 5 | ounces | graham cracker crumbs | |
| 3 | tablespoons | sugar | |
| 5 | tablespoons | butter | melted |
| Filling | |||
| 16 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | pinch | salt | |
| 2 | large | eggs | |
| 3 | tablespoons | chambord | |
| Topping | |||
| 8 | ounces | sour cream | |
| 1 | tablespoon | sugar | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | tablespoon | chambord | |
| 1 | cup | raspberries | fresh |
Preheat oven to 350 degrees F.
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.
| % Daily Value* | |
| Total Fat 73.0g | 112% |
| Saturated Fat 43.0g | 216% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 740mg | 31% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 3.0g | 13% |
| Sugars 47.0g | |
| Protein 17.0g | 33% |
| Vitamin A | 50% | Vitamin C | 14% | |
| Calcium | 21% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine....
Very yummy and tangy. Could use some more spice, perhaps some chili powder or some green chilis ground in the blender with the rest of it? Eli Hamlin
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