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Add a photoServings: 8
Ingredients
- 5 ounce Graham cracker crumbs
- 3 Tbsp. Sugar
- 5 Tbsp. Butter, melted
- 16 ounce Cream cheese, softened
- 1/2 c. Sugar
- 1/2 tsp Vanilla pn Salt
- 2 lrg Large eggs
- 3 Tbsp. Chambord liqueur
- 8 ounce Lowfat sour cream
- 1 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1 Tbsp. Chambord liqueur
- 1 c. Raspberries, fresh
Directions
- Preheat oven to 350 F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mix firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add in Large eggs, and mix till well blended. Using a fork, gently fold Chambord into batter. Pour mix into crust. Bake for approximately 40 min or possibly till golden. Loosen cake from rim of pan. Let cold and remove rim of pan. To prepare topping, mix lowfat sour cream, sugar, vanilla, and Chambord and spread proportionately over cheesecake. Chill for 4 hrs or possibly till hard. Top with fresh raspberries just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 512 | |
| Calories from Fat 322 | 63% |
| Total Fat 36.52g | 46% |
| Saturated Fat 20.17g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 397mg | 17% |
| Potassium 194mg | 6% |
| Total Carbs 38.98g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.03g | 19% |
| Protein 7.21g | 12% |
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