Best 2 Chambord Cheesecake Recipes

Indulge in the exquisite Chambord Cheesecake, a symphony of flavors that tantalizes the taste buds. This delectable dessert combines the richness of cheesecake with the lusciousness of Chambord, a black raspberry liqueur. The result is a creamy, velvety cheesecake with a hint of fruity sweetness that will leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, this article provides you with two enticing recipes to create this masterpiece. Discover the classic Chambord Cheesecake recipe that showcases the perfect balance of flavors, or embark on a delightful journey with the White Chocolate Chambord Cheesecake variation, where the creamy white chocolate ganache adds an extra layer of decadence. Both recipes are meticulously crafted to ensure a smooth, creamy texture and an unforgettable taste experience. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave your taste buds in awe.

This article offers two distinct recipes that cater to different preferences and skill levels. For those who cherish the classic combination of cheesecake and Chambord, the original Chambord Cheesecake recipe is a timeless delight. This recipe embodies the essence of simplicity, allowing the natural flavors of the ingredients to shine through. With a graham cracker crust, a velvety cheesecake filling infused with Chambord, and a luscious Chambord glaze, this cheesecake is a true crowd-pleaser.

For those seeking an elevated and indulgent experience, the White Chocolate Chambord Cheesecake recipe takes the classic to new heights. This recipe introduces a layer of creamy white chocolate ganache, adding an extra dimension of richness and decadence. The combination of white chocolate, Chambord, and cheesecake creates a symphony of flavors that will tantalize your taste buds.

Both recipes provide step-by-step instructions, ensuring that even novice bakers can achieve success. With detailed explanations, helpful tips, and precise measurements, you'll be guided through the process of creating these delectable cheesecakes. Whether you prefer the classic charm of the Chambord Cheesecake or the luxuriousness of the White Chocolate Chambord Cheesecake, this article has a recipe that will satisfy your cravings and leave you with a lasting impression.

Let's cook with our recipes!

CHOCOLATE CHAMBORD CHEESECAKE

Chocolate Chambord Cheesecake image

This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.

Provided by Annacia

Categories Cheesecake

Time 1h16m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces vanilla wafers, finely crushed (2 cups of crumbs)
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, melted and cooled
2 tablespoons all-purpose flour
1 pinch table salt
1 1/4 cups granulated sugar
3 tablespoons Chambord raspberry liquor
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, chopped
5 tablespoons unsalted butter
1 tablespoon light corn syrup

Steps:

Position a rack in the center of the oven and heat the oven to 375 degrees F.
In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
TO FREEZE:.
Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.

Nutrition Facts : Calories 515.1, Fat 36.2, SaturatedFat 19.7, Cholesterol 155, Sodium 276.8, Carbohydrate 42.4, Fiber 0.4, Sugar 26.5, Protein 6.5

CHAMBORD CHEESECAKE

Chambord Cheesecake image

A very nice cheesecake that just happens to have Chambord in it, fancy that! I originally found this on thatsmyhome.com. but have tweaked it a bit.

Provided by Manami

Categories Cheesecake

Time 1h35m

Yield 1 Chambord cheesecake

Number Of Ingredients 11

Ingredients

1 cup chocolate wafers or 1 cup graham cracker, crumbs
2 tablespoons sugar
3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
19 ounces cream cheese, softened
1 cup sugar
1/4 teaspoon vanilla extract
3 eggs
1/2 cup seedless raspberry preserves (more if needed)
4 tablespoons Chambord raspberry liquor
fresh raspberry
confectioners' sugar, for dusting the top of cheesecake

Steps:

Heat oven to 350ºF.
Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
Lower heat in oven to 300ºF.
Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
Pour over crumb mixture. Bake until center is firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
Loosen edge of cheesecake with knife before removing side of pan.
Garnish with raspberries around cheesecake.

Tips:

- For a smoother cheesecake, use a springform pan and line the bottom with parchment paper. This will help prevent the cheesecake from sticking and make it easier to remove from the pan. - To prevent the cheesecake from cracking, bake it in a water bath. This will create a moist environment that will help the cheesecake cook evenly. - Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor. - For a more intense Chambord flavor, use Chambord liqueur in both the cheesecake filling and the Chambord sauce. - If you don't have Chambord liqueur, you can substitute it with another raspberry liqueur or even raspberry extract.

Conclusion:

This Chambord cheesecake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its creamy texture, rich Chambord flavor, and beautiful presentation, this cheesecake is sure to impress your guests.