Amaretto Cheesecake with Raspberry Sauce


(Crust):
1/4 cup Butter
2 cup Chopped almonds
2 Tbsp Granulated sugar

(Filling):
12 oz Cream cheese, softened
1/2 cup Granulated sugar
3 Eggs
1 cup Sour cream
2 Tbsp Amaretto
1/2 tsp Vanilla
1/2 tsp Almond extract

(Sauce):
3 cup Frozen unsweetened-raspberries, thawed
2 tsp 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.



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