Chambord Cheesecake
A decadent and delicious cheesecake made with raspberry jam and raspberry liqueur.
Yield
16 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer or graham crumbs
|
* |
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
butter
or margarine |
|
| 549.1 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
raspberry jam
seedless |
*
|
|
liqueur
raspberry |
|
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.
