(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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