Chambord Sour Cream Raspberry Cheesecake Recipe

This cheesecake is so easy and yet has so many complex flavors. It feels light but looks rich. You’ll be pleasantly surprised by this cheesecake! This Chambord Sour Cream Raspberry Cheesecake Recipe is amazing!

CRUST

Ingredients:

• 1 9ozs package of choclate waffer cookies
• 6 tbsp 3/4 stick unsalted butter – melted
• 2 tbsp sugar

Preheat oven to 350degrees. Butter springform pan. Grind cookies in food processor and add butter, sugar and blend until crumbs are moist. Press into bottom of the pan. Bake crust for 15 minutes and allow to cool.

Cheesecake Filling

Ingredients: 

• 1 1/2 lb cream cheese
• 1/2 cup sugar
• 6 ozs bittersweet choclate – melted
• 1/2 cup raspberry liquor (Chambord)
• 4 eggs
• 1/2 cup whipping cream

Using an electric mixer beat cream cheese in a large bowl until smooth. Add sugar, melted chocolate and liquor and beat until well blended. Add eggs one at a time beating after each addition. Then mix in the cream.

Pour filling into crust lined pan and bake until filling is almost set. About 55 minutes.

Cream Cheese Topping

Ingredients: 

• 2 cups sour cream (get the whole stuff you need it firm. I prefer Darigold sour cream)
• 1/2 cup sugar

Once the cheesecake has cooled you will add the sour cream and sugar in a bowl. Spoon topping over cake and bake for another 15 minutes. Don’t spread the sour cream topping all the way to the sides as it will settle out a little. The pan does not need water in it and leave cake in the springform pan. Refridgerate over night, or ASAP.

Raspberry Sauce

Ingredients: 

• 24 oz frozen raspberries
• 1/2 cup sugar
• 2tbsp Chambord liquor

Combine ingredients in a food processor and puree until smooth. Strain mixture through fine strainer. Top with raspberry and fresh mint. Sprikle cinnamon or cocoa over top of cake for garnish.

Add a dab of the sweet sour cream mixture to create hearts easily with a knife.

Recipe created by Chef Pierre Fauvet.

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