Raspberry Chambord Cheesecake

Indulge in the decadent flavors of this Raspberry Chambord Cheesecake, a show-stopping dessert perfect for special occasions or simply treating yourself. Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with Chambord raspberry liqueur, and a luscious homemade raspberry glaze, this cheesecake strikes the perfect balance between creamy richness and vibrant fruitiness. Baked in a traditional water bath to ensure a smooth, crack-free surface, each slice is topped with a glossy glaze and fresh raspberries for an elegant finish. Whether you're planning a holiday spread or elevating your weekend dessert menu, this recipe combines classic techniques with a touch of indulgence to deliver a truly unforgettable cheesecake. Keywords: Raspberry Chambord Cheesecake, raspberry glaze, creamy cheesecake, liqueur-infused dessert, homemade cheesecake recipe.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 32 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 cup Sour cream
• 4 large Eggs
• 0.25 cup Chambord raspberry liqueur
• 1 teaspoon Vanilla extract
• 12 ounces Fresh raspberries (for glaze)
• 0.5 cup Granulated sugar (for glaze)
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Chambord raspberry liqueur (for glaze)

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until evenly combined.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan. Set aside.

Step 4

In a large bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.

Step 5

Add the sour cream, Chambord liqueur, and vanilla extract to the mixture. Continue to mix until smooth and well combined.

Step 6

One at a time, add the eggs, mixing on low speed after each addition just until combined. Do not overmix.

Step 7

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Step 8

Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.

Step 9

Bake the cheesecake for 75-90 minutes, or until the edges are set and the center is slightly jiggly.

Step 10

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 12

To make the glaze, combine the fresh raspberries and 0.5 cup of sugar in a medium saucepan over medium heat. Cook while stirring until the raspberries break down and release their juices, about 5-7 minutes.

Step 13

In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth, then stir it into the raspberry mixture.

Step 14

Cook for another 2-3 minutes, stirring constantly, until the glaze thickens. Remove from heat and stir in 1 tablespoon of Chambord liqueur. Allow to cool.

Step 15

Once cooled, spread the raspberry glaze over the chilled cheesecake. Garnish with fresh raspberries if desired.

Step 16

Remove the cheesecake from the springform pan, slice, and serve!

Nutrition Facts

Serving size	2017.4 grams (2017.4g)

Amount per serving	% Daily Value*
Calories	6661

Total Fat 448.50g	575%
Saturated Fat 262.90g	1315%
Polyunsaturated Fat 0.00g
Cholesterol 1993mg	664%
Sodium 4473mg	194%
Total Carbohydrate 571.10g	208%
Dietary Fiber 4.60g	16%
Total Sugars 448.20g
Protein 103.30g	207%

Vitamin D 164IU	820%
Calcium 1433mg	110%
Iron 13mg	74%
Potassium 1481mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 6.1%

Carbs: 33.9%