Amaretto cheesecake with raspberry sauce

 
                  AMARETTO CHEESECAKE WITH RASPBERRY SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         (Crust):
      1/4   c            Butter
    2       c            Chopped almonds
    2       tb           Granulated sugar
                         (Filling):
   12       oz           Cream cheese, softened
      1/2   c            Granulated sugar
    3                    Eggs
    1       c            Sour cream
    2       tb           Amaretto
      1/2   ts           Vanilla
      1/2   ts           Almond extract
                         (Sauce):
    3       c            Frozen unsweetened
                         -raspberries, thawed
    2       ts           Amaretto
                         Sugar
 
   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.
   
   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.
   
   Edited to MM format by: Lois Flack, CYBEREALM BBS,
   Watertown, NY
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