Chambord Gelee With White Chocolate Cream Recipes

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WHITE CHOCOLATE CHAMBORD CHEESECAKE



White Chocolate Chambord Cheesecake image

Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint

Provided by Crazycook in PA

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup pecans, chopped
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages white chocolate, finely chopped
4 tablespoons raspberry liqueur
2 cups heavy whipping cream
1 cup seedless raspberry preserves
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup raspberry liqueur

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
  • Press evenly into the bottom and sides of a small springform pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
  • In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
  • Remove from heat.
  • Add 4 TB liqueur, stirring until well blended.
  • Cool slightly.
  • In a medium bowl, beat whipping cream at high speed until soft peaks form.
  • Fold into chocolate mixture.
  • Pour into prepared crust and refrigerate.
  • In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
  • Cook for 3 minutes or until smooth, stirring with a whisk.
  • Stir in 1/4 cup liquer and cool completely.
  • When cheesecake is firm, top with raspberry preserves.
  • Garnish with fresh raspberries and a spring of mint.

Nutrition Facts : Calories 899.1, Fat 67.5, SaturatedFat 39.4, Cholesterol 178.3, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 43.3, Protein 9.7

CHAMBORD CREAM



Chambord Cream image

I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 servings.

Number Of Ingredients 5

3 ounces cream cheese, softened
3 tablespoons plus 2 teaspoons Chambord raspberry liqueur, divided
3 tablespoons seedless raspberry jam
1 cup heavy whipping cream
Assorted fresh fruit

Steps:

  • Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

Nutrition Facts : Calories 145 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 33mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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

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

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