Chambord Cheesecake

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













Trans-fat Free, Low Sodium
Metric measurements


1cup chocolate wafer or graham crumbs *
2tablespoons sugarVideo
3tablespoons butterVideo or margarine
19ounces cream cheese softened
1cup sugarVideo
¼teaspoon vanilla extractVideo
3large eggsVideo
½cup raspberry jam seedless*
2-4tablespoons liqueur raspberry
* not incl. in nutrient facts


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.

First published: last updated: 2015-01-21

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews Add a review

about 13 years

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


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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 21665% of calories 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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