Chambord Cheesecake

Chambord Cheesecake
Recipe type: Cakes
Serves: 12
  • 1 Cup chocolate wafer or Graham crumbs
  • 2 Tablespoons sugar
  • 3 Tablespoons melted butter
  • 19 ounces cream cheese; softened
  • 1 Cup sugar
  • 1/4 teaspoon vanilla
  • 3 eggs
  • 1/2 Cup seedless raspberry jam
  • 2 to 4 Tablespoons raspberry liqueur
  1. Heat oven to 350 degrees F. Mix crumbs, 2 tablespoons sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool. Reduce heat in oven to 300 degrees F.
  2. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add vanilla, jam, and liqueur. Beat in eggs 1 at a time. Pour over crumb mixture.
  3. Bake until center is firm, about 1 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.

Top with fresh raspberries in season.

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