Tuesday, November 17, 2009

Cream Cheese Cake with Cranberry-Chambord Sauce

I promised to post a few thanksgiving recipes this week, this one is absolutely delicious if I do say so myself! Creamy cheesecake with tangy cranberry-chambord sauce, what's not to like?

Are you wondering what Chambord is? Chambord is a black raspberry liqueur, it was said that Louis x1v was visiting Chateau Du Chambord when it was first introduced. Chambord was typically taken as an after dinner drink among the wealthy. The liqueur is said to be a delicious combination of raspberries, blackberries, vanilla, honey and cognac. I've been known to mix a shot or two of Chambord with a sparkling wine and top with a fresh raspberry or two. A perfect compliment to thanksgiving dinner!

Speaking of perfect compliments to thanksgiving dinner let's head back to Cheese Cake with Cranberry-Chambord Sauce. I took my mom's cheesecake recipe, a dense creamy homemade cheesecake and paired it with a tart and tangy sauce. I made it more personal for my dinner guests by serving them individual cakes made in my 4.5 inch individual spring form pans. Found here at http://www.theopenskyproject.com/.



Cream Cheese Cake with Cranberry-Chambord Sauce
serves 4

3/4 c. graham cracker crumbs
1 T. sugar
1 T. butter melted
3 packages of cream cheese ( room temperature)
4 eggs
1 t. vanilla
1 c. sugar
1/2 c. Chambord
1/4 c. water
1/2 c. sugar
1/2 package of fresh cranberries


Mix together graham cracker crumbs, sugar and melted butter. Press into 6 4.5 inch individual spring form pans. Refrigerate.
Place room temperature cream cheese into mixer, beat until light and fluffy. Slowly add eggs one at a time, beat until combined and smooth. Add sugar and sugar, mix until incorporated.
Remove crust from fridge and spoon cream cheese mixture on top dividing equally. Place six pans on a baking sheet and place in oven. Bake at 375 for 30 minutes. Until cheese cake is firm. Do not over bake! If anything please under bake, the cake will continue to cook when removed from the oven.

Set aside to cool and then refrigerate at least 4 hours.


Cranberry-Chambord Sauce:

Mix together Chambord, water, sugar and cranberries in 1 1/2 qt. sauce pan. Bring to a simmer and let reduce for 10 minutes until cranberries pop. Use a fork to smash cranberries and stir to combine. Remove from heat and let cool

To Plate:

Remove cheese cakes from pans and place on plate. Spoon cranberry-chambord mixture on top and then add small amount mixture to plate. Drag your spoon through it to make a cranberry-chambord smear. Garnish with fresh mint.

16 comments:

Barbara said...

That looks heavenly! I've had chambord- great idea to mix it with cranberries.
Love the individual servings!

Donna-FFW said...

That sounds unbelievably decadently delicious. I love the mere thought of the sauce with the cheesecake. SO nicely done. Gorgeous photo!!

Angie's Recipes said...

"Great cheese"...the individual serving looks fabulous!

burpandslurp said...

Oh, lovely! It looks So artistic...and it must taste fabulous!!

Laura in Paris said...

Cheese cake? Oh, one of my favorite desserts when I am in the States!

Natashya KitchenPuppies said...

Oh my, that is stunning! I love Chambord, especially topped up with bubbly!

Sippity Sup said...

This would make Thanksgiving the most elegant meal of the year! GREG

Yasmeen said...

Love the combo,looks amazing :D

Lori said...

Oh wow! As much as I love all things cranberry I had never thought of paring them with cheesecake. Chambord is wonderful too. What a great combo and a beautiful picture!

Jennie said...

These look so beautiful! Haven't tried Chambord? Sounds wonderful though!

Chris said...

That is almost too perfect to eat!

girlichef said...

Oh, elegant and beautiful and sounds super delicious :D

The Cooking Photographer said...

Uh Sarah,

Holy cow!!!! Holy moly cow. This is a winner.

Laura

Fresh Local and Best said...

I've never heard of Chambord, but it sounds quite intriguing. The individual cheesecake tarts are such a great idea! I love how the velvety red cranberry sauce just drapes over the snowy white cheesecake. Gorgeous!

5 Star Foodie said...

I absolutely love Chambord and this Cranberry-Chambord sauce sounds outstanding, so perfect with cheesecake!

Tangled Noodle said...

This would make such a dramatic ending to a Thanksgiving meal! Just this weekend, I was eyeing a bottle of Chambord (hubs picked up whiskey, instead); now, I'm going to show him this photo and see what he'll miss if we don't go back for that bottle! 8-)