Michael wrote:

> Hmm... I've been wanting to try a liqueur flavored cheesecake. I
> usually start with the New York cheesecake recipe on the Philly
> cream cheese box and vary from it. If I want a chocolate cheesecake,
> I just cut back a little on all the other ingredients except eggs and
> pour in some melted chocolate.
>
> If I want a raspberry chocolate cheesecake, how much raspberry
> liqueur can I pour into the mix? The regular recipe calls for only a
> tablespoon of vanilla, and I don't think just a tablespoon will do the
> trick.

One of the tastiest desserts I have every had was a very chocolate and
orange cheesecake. It had had bits of candied peel in it that left me
tasting orange for the rest of the evening.