Raspberry Chambord Cheesecake

Recipe by BeachGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
  • Spray a 9" or 10" springform pan with non-stick cooking spray.
  • Process cookies in food processor until crumbs are the size of graham cracker crumbs.
  • Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
  • Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
  • FILLING: Puree thawed raspberries in food processor; strain out seeds.
  • Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
  • Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
  • With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
  • In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
  • Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
  • Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
  • Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
  • SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
  • Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
  • NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.
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