Amaretto Cheesecake with Raspbery Sauce (Microwave)
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INGREDIENTS BASE
¼ cup butter
2 cups almonds, chopped
2 tablespoons granulated sugarFILLING
12 ounces cream cheese, softened
½ cup granulated sugar
3 eggs
1 cup sour cream
2 tablespoons Amaretto
½ teaspoon vanilla
½ teaspoon almond extractSAUCE
3 cups raspberries, frozen, unsweetened, thawed
2 tablespoons Amaretto
SugarBASE - In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high power 1 to 1-½ 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, mixing well after each addition. Add sour cream, 2 tablespoons Amaretto, vanilla and almond extract. Beat until smooth. Pour into baked crust.
Microwave uncovered at medium power 14 to 18 minutes or until cheesecake is almost set in center. Rotate dish partway through cooking, if necessary.
Cool 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 in 2 tablespoons Amaretto into pureé; add sugar to taste.
TO SERVE - Spoon some sauce on to dessert plate. Place slice of cheesecake on sauce. Garnish with reserved berries.