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Chambord Cheesecake

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Recipe

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

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup chocolate wafer or graham crumbs
*
2 tablespoons sugar
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3 tablespoons butter
or margarine
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19 ounces cream cheese
softened
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1 cup sugar
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¼ teaspoon vanilla extract
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3 large eggs
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½ cup raspberry jam
seedless
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2-4 tablespoons liqueur
raspberry
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Ingredients

Amount Measure Ingredient Features
237 ml chocolate wafer or graham crumbs
*
3E+1 ml sugar
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45 ml butter
or margarine
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549.1 ml/g cream cheese
softened
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237 ml sugar
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1.3 ml vanilla extract
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3 large eggs
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118 ml raspberry jam
seedless
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liqueur
raspberry
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Directions

Heat oven to 350℉ (180℃). Mix crumbs, 2 tablespoons 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 21665% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 133mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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