Ingredients
- 4 raspberry liquer
- 3 eggs
- 550 ml cream cheese
- 260 gr chocolate wafer
- 200 gr sugar
- 160 gr raspberry jam
- 45 gr butter
- 26 gr sugar
- 1 gr vanilla
Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 23 cm springform pan. Bake 10 minutes; cool.
Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. 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.
