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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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A very nice cheesecake that just happens to have Chambord in it, fancy that! I originally found this on . but have tweaked it a bit. Ingredients:
1 cup chocolate wafers or 1 cup graham cracker, crumbs |
2 tablespoons sugar |
3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine |
19 ounces cream cheese, softened |
1 cup sugar |
1/4 teaspoon vanilla extract |
3 eggs |
1/2 cup seedless raspberry preserves (more if needed) |
4 tablespoons chambord raspberry liquor |
fresh raspberry |
confectioners' sugar, for dusting the top of cheesecake |
Directions:
1. Heat oven to 350ºF.
2. Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9 springform pan. Bake 10 minutes; cool.
3. Lower heat in oven to 300ºF.
4. Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
5. Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
6. Pour over crumb mixture. Bake until center is firm, about 1 hour.
7. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
8. Loosen edge of cheesecake with knife before removing side of pan.
9. Garnish with raspberries around cheesecake.
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