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Recipe Name: Amaretto Cheesecake With Raspberry Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1/4 Cup(s) Butter
2 Cup(s) Chopped almonds
2 Tablespoon(s) Granulated Sugar
12 Ounce(s) Cream cheese, softened
3 Eggs
1 Cup(s) Sour cream
2 Tablespoon(s) Amaretto or other almond
1/2 Teaspoon(s) Vanilla
1/2 Teaspoon(s) Almond extract
3 Cup(s) Frozen unsweetened
raspberries thawed
From: (Christi Wilson) Date: 4 Aug 1994 20:44:26
-0400 From The Toronto Star, February 3, 1993. Base: 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. Filling: 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. Sauce: 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. REC.FOOD.RECIPES ARCHIVES
/DESSERTS From archives. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 620
Calories From Fat: 432
Total Fat: 50.1g
Cholesterol: 146.7mg
Sodium: 194.9mg
Potassium: 864.6mg
Carbohydrates: 44.6g
Fiber: 14.5g
Sugar: 20.4g
Protein: 19.1g

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