Gluten-Free Chambord Cheesecake

Chambord — the black raspberry liqueur in the little orb bottle — turns a classic cheesecake violet-scented and dinner-party dramatic. Over a gluten-free chocolate cookie crust with a raspberry swirl, it’s a special-occasion bake that hides zero compromise.

Yield: One 9-inch cheesecake · Time: 1 hr 45 min + overnight

Ingredients

• Crust: 2 cups gluten-free chocolate cookie crumbs + 5 tbsp melted butter
• 24 oz (680 g) cream cheese, room temperature
• 1 cup (200 g) sugar
• 3 eggs + 1 yolk
• 2/3 cup (160 ml) sour cream
• 3 tbsp Chambord
• 1 tbsp cornstarch
• 1 tsp vanilla
• 1/2 cup raspberry preserves, warmed, for swirl and serving
• Fresh raspberries to top

Directions

1. Press the crust into a 9-inch springform and bake at 350°F (175°C) for 10 minutes.
2. Beat the cream cheese and sugar smooth; add eggs and yolk one at a time, then sour cream, Chambord, cornstarch, and vanilla.
3. Pour over the crust; dollop preserves and swirl with a skewer.
4. Bake in a water bath at 325°F (165°C) for 55–65 minutes until the center barely wobbles; cool slowly, chill overnight.
5. Top with raspberries and a thread of warmed preserves to serve.

Pro tip: Every mix-in at true room temperature is the entire secret to a crack-free top.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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