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  • 1 cup chocolate wafer crumbs
  • 2 tablespoons sugar
  • 3 tablespoons melted butter or margarine
  • 19 ounces cream cheese, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla
  • 3 eggs
  • 1/2 cup seedless raspberry jam
  • 2 to 4 tablespoons raspberry liqueur


  • Heat oven to 350ºF. Mix crumbs, 2 tablespoons sugar and the butter together. Press into bottom of 9-in. springform pan. Bake 10 minutes; cool. Heat oven to 300ºF. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add vanilla, jam, and liqueur. Beat in eggs, 1 at a time. Pour over crumb mixture. Bake until center is firm, about l 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.

Categories: Cheesecake 
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