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Chambord Cheesecake


Saved in 7 recipe boxes and 1 cookbook

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

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

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.

First published: last updated: 2015-02-09

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

Reviews

over 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

Comments

 

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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