| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
|
Cakes, Fruits/nuts |
8 |
Slices |
INGREDIENTS
| 5 |
oz |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 5 |
tb |
Butter; melted |
| 16 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
|
pn |
Salt |
| 2 |
lg |
Eggs |
| 3 |
tb |
Chambord liqueur |
| 8 |
oz |
Sour cream |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Chambord liqueur |
| 1 |
c |
Raspberries; fresh |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Preheat oven to 350 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.
Posted to MM-Recipes Digest V4 #212 by roy@indy.net (Roy) on Aug 13, 1997
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