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Rich Raspberry Liqueur Cheesecake - French Chambord Cheesecake
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The thick sweet creamy tang of cheesecake with the luciousness of Raspberry Liqueur's rich flavor. Decadence from Heaven from your oven!



  • Crust:
  • 5 oz (140 grm). graham cracker crumbs
  • 3 tbsp (45 ml) sugar
  • 5 tbsp (70 ml) butter, melted
  • Filling:
  • 16 oz (448 grm). cream cheese, softened
  • 1/2 cup (125 ml) sugar
  • 1/2 tsp (2 ml) vanilla
  • pinch of salt
  • 2 large eggs
  • 3 tbsp (45 ml) Raspberry Liqueur (Chambord)
  • Topping:
  • 8 oz (224 grm). sour cream
  • 1 tbsp (15 ml) sugar
  • 1/2 tsp (2 ml) vanilla
  • 1 tbsp (15 ml) Raspberry Liqueur (Chambord)
  • 2 cups (475 ml) fresh raspberries
  • Preheat the oven to 350 degrees (175 C.).
  • Crust:
  • Mix graham cracker crumbs, sugar and butter.
  • Press mixture firmly into bottom of 9" springform pan.
  • 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.
  • Topping:
  • Mix sour cream, sugar, vanilla and Chambord.
  • Spread evenly over the cheesecake.
  • Refrigerate for 4 hours or until firm.
  • Top with fresh raspberries just before serving.
Delicious and beautiful on it's own. I like to serve it with two or three raspberry truffles or a quality raspberry flavored chocolate piece in accompaniment.

This is an outstanding dessert for special occasions!

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