Amaretto Cheesecake with Raspberry Sauce
A microwave-made Amaretto cheesecake served with homemade raspberry sauce — an ideal dessert.
Ingredients
Butter
1/4 cup
Almonds (chopped)
2 tbsp
Granulated sugar (for base? (Likely error, used small amount))
2 cup
Cream cheese (softened)
12 oz
Granulated sugar
1/2 cup
Eggs
3
Sour cream
1/2 cup
Amaretto
2 tbsp
Vanilla
1/2 tsp
Almond extract
1/2 tsp
Raspberries (frozen unsweetened, thawed)
2 cup
Amaretto
2 tbsp
Sugar
to taste
Instructions
1
Make the crust
In a 9-inch microwave-safe shallow dish or deep plate, melt the butter on high for 1 to 1.5 minutes. Stir in the almonds and sugar until evenly coated with butter. Press the mixture into the bottom and up the sides of the dish. Microwave on high for 2 to 3 minutes until firm. Rotate the dish during cooking if necessary.
2
Make the filling
Beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time. Stir in the sour cream, 2 tablespoons of Amaretto, vanilla, and almond extract. Mix until smooth. Pour into the pre-baked crust.
3
Microwave cooking
Uncovered, microwave at 50% power for 14 to 18 minutes, until the center of the cheesecake is almost set. Rotate the dish halfway through if necessary.
4
Cooling
Cool to room temperature on the counter, then cover and refrigerate until ready to serve.
5
Make the sauce
Reserve some whole raspberries for garnish. Puree the remaining raspberries. Strain through a fine sieve to remove the seeds. Stir 2 tablespoons of Amaretto into the puree. Add sugar to taste.
6
Plating
To serve, spoon some sauce onto dessert plates. Place a slice of cheesecake on top of the sauce. Garnish with the reserved berries.
