1 hr 16 mins
1 hr 4 mins
This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.
My Private Note
Units: US | Metric
- 8 ounces vanilla wafers, finely crushed (2 cups of crumbs)
- 3 tablespoons granulated sugar
- 7 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, at room temperature
- 10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, melted and cooled
- 2 tablespoons all-purpose flour
- 1 pinch table salt
- 1 1/4 cups granulated sugar
- 3 tablespoons Chambord raspberry liquor
- 1 tablespoon pure vanilla extract
- 4 large eggs, at room temperature
- 1Position a rack in the center of the oven and heat the oven to 375 degrees F.
- 2In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
- 3In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
- 4Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
- 5Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
- 6In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
- 7To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
- 8TO FREEZE:.
- 9Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.
Browse Our Top Cheesecake Recipes
Nutritional Facts for Chocolate Chambord Cheesecake
Serving Size: 1 (165 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 515.1
- Calories from Fat 326
- Total Fat 36.2 g
- Saturated Fat 19.7 g
- Cholesterol 155.0 mg
- Sodium 276.8 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 0.4 g
- Sugars 26.4 g
- Protein 6.5 g
The following items or measurements are not included:
Chambord raspberry liquor