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Total Time
35mins
Prep 20 mins
Cook 15 mins

Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
  3. Press evenly into the bottom and sides of a small springform pan.
  4. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
  5. In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
  6. Remove from heat.
  7. Add 4 TB liqueur, stirring until well blended.
  8. Cool slightly.
  9. In a medium bowl, beat whipping cream at high speed until soft peaks form.
  10. Fold into chocolate mixture.
  11. Pour into prepared crust and refrigerate.
  12. In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
  13. Cook for 3 minutes or until smooth, stirring with a whisk.
  14. Stir in 1/4 cup liquer and cool completely.
  15. When cheesecake is firm, top with raspberry preserves.
  16. Garnish with fresh raspberries and a spring of mint.