| 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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