Chambord Cheesecake

⁽¹⁾

A decadent and delicious cheesecake made with raspberry jam and raspberry liqueur.

90 minutes Prep: 30 minutes Cook: 60 minutes

3460 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	cup	chocolate wafer or graham crumbs
2	tablespoons	sugar
3	tablespoons	butter	or margarine
19	ounces	cream cheese	softened
1	cup	sugar
1/4	teaspoon	vanilla extract
3	large	eggs
1/2	cup	raspberry jam	seedless
2-4	tablespoons	liqueur	raspberry

Directions

Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool.

Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture.

Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.

Reviews

I made this cheesecake with a couple of alterations - I used crushed teddy grahams for the crust and didn't add sugar to it. For the filling I added more creamcheese and cut down the sugar a bit. It turned out VERY well
over 7 years ago

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Nutrition Facts

Serving Size 1015g

Amount per Serving

Calories 3460 65% of calories from fat

	% Daily Value*
Total Fat 248.0g	382%
Saturated Fat 152.0g	759%
Trans Fat 0.0g
Cholesterol 1358mg	453%
Sodium 2125mg	89%
Total Carbohydrate 251.0g	84%
Dietary Fiber 0.0g	0%
Sugars 236.0g
Protein 62.0g	124%

Vitamin A	190%		Vitamin C	0%
Calcium	54%		Iron	53%

* 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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Member Review

Cheesy Ham Bake

My family loved this simple easy meal, even my very picky son! Since my son is graduating from high school this year and he likes it so well it will be part of our open house buffet. It's also inexpensive to make. The only changes I would make would be to add at least twice the salt and pepper. I'm not one to use a lot of salt, but everyone was adding salt and pepper. The second time I made it I doubled both and they were all still adding. Otherwise it's great. Thanks!

Reviewed by Jewels51