White Chocolate Chambord Cheesecake

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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