Servings: 8
Crust:
5 oz Graham cracker crumbs [140 g]
3 tb Sugar
5 tb Butter melted
Filling:
16 oz Cream cheese softened [448 g]
1/2 c Sugar [96 g]
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping:
8 oz Sour cream [224 g]
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh [133 g]
Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker
crumbs, sugar and butter. Press mixture firmly into bottom of 9"
springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour
mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen
cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord
and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.
Chambord a French liqueur
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