Ingredients for Raspberry Chambord Cheesecake
- Chocolate Cookie Crumbs
- ¼ cup (½ stick) melted unsalted butter
- Water
- Frozen Raspberries
- Cornstarch
- Gelatin Powder
- Boiling Water
- Fat Free Cream Cheese
- Red Food Coloring
- 1 cup granulated sugar
- Chambord Raspberry Liquor
- Raspberry Jelly
- Fresh Raspberry
- Chocolate Syrup
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How to Make Raspberry Chambord Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a bowl, combine crushed graham crackers, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined.
- Beat in eggs one at a time, then stir in Chambord, vanilla extract, and lemon zest.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Pour the filling over the cooled crust.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, top with fresh raspberries and a drizzle of Chambord (optional). Garnish with fresh mint for a sophisticated touch.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
195g
Fat
43g
Carbs
27g
