Amaretto Cheesecake with Raspberry Sauce Recipe

Amaretto Cheesecake with Raspberry Sauce Recipe

Ingredients:

For the Base:
2 cups of chopped almonds
2 Tablespoons of sugar (granulated)
1/4 cup of butter (unsalted)

For the Filling:
1/2 cup of sugar (granulated)
12 ounces of softened cream cheese
3 pieces of eggs (large)
1 cup of sour cream (dairy)
2 Tablespoons of liqueur (Amaretto)
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract

For the Sauce:
Sugar (refined)
2 Tablespoons of liqueur (Amaretto)
3 cups of Raspberries (frozen, unsweetened); thawed

Instructions:

(Base)
Prepare a 9-inch microwave-safe dish (quiche or round ovenproof or pie). Melt the butter and add granulated sugar and almonds; stir till coated evenly with the butter and press on the sides and base of the dish. Heat inside the microwave on a high setting for 2-3 mins till firm.

(Filling)
Beat sugar and cream cheese till light. Add eggs individually, while continuously beating. Add (2 tablespoons) liqueur, sour cream, and extracts; beat thoroughly till smoothened. Pour onto the prepared crust.

Place inside the microwave on a medium setting for 14-18 mins. Let it cool. Once cooled, cover then place inside the refrigerator to chill.

(Sauce)
Save some (whole) raspberries, (to be used later for garnish). Place the rest of the berries on the processor; process to puree. Push the puree through a mesh strainer to discard the seeds. Add (2 tablespoons) liqueur; stir thoroughly and add refined sugar (to taste).

Garnish raspberries and serve with the sauce placed on the side.

>> Amaretto Cheesecake with Raspberry Sauce Recipe