Recipe#3497

Title: Amar Rasp Cheesecakem

rec.food.recipes archive

1/4 cup butter
 2 cups chopped almonds
 2 tbsp granulated sugar
 12 oz (375 g) cream cheese, softened
 1/2 cup granulated sugar
 3 eggs
 1 cup sour cream
 2 tbsp Amaretto or other almond liqueur
 1/2 tsp vanilla
 1/2 tsp almond extract
 3 cups frozen unsweetened raspberries, thawed
 2 tbsp Amaretto or other almond liqueur
 In 9-inch microwavable quiche dish, shallow round baking dish or
 deep pie plate, melt butter at high (100 per cent power) 1 to 1
 1/2 minutes. Stir in almonds and sugar until evenly coated with
 butter. Press into bottom and sides of dish. Microwave at high 2
 to 3 minutes or until firm. If necessary, rotate dish during cooking.
 Beat cream cheese and sugar until light. Beat in eggs one at a
 time.  Add sour cream, 2 tablespoons Amaretto or almond liqueur,
 vanilla and almond extract. Beat until smooth. Pour into baked
 crust.
 Microwave uncovered at medium (50 per cent power) 14 to 18 minutes
 or until cheesecake is almost set in centre. Rotate dish partway
 through cooking, if necessary.
 Cool on countertop to room temperature, then cover and refrigerate
 until serving time.
 Reserve some whole raspberries for garnish. Puree remaining
 raspberries. Push through sieve to remove seeds. Stir 2 tablespoons
 Amaretto or almond liqueur into puree. Add sugar to taste.
 To serve, spoon some sauce on to dessert plates. Place slice of
 cheesecake on sauce. Garnish with reserved berries.
 Makes 6 to 8 servings.
 If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely
 chopped almonds for the crust. Use a food processor and pulse to
 chop nuts to an even consistency, rather than a fine powder. Also,
 you could substitute strawberries for the raspberries. To omit
 liqueur, increase almond extract in the filling to 1 teaspoon and
 use just a drop in the raspberry puree.