1 (crust):
1/4 cup butter
2 cup chopped almonds
2 tbsp granulated sugar
1 (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
1 (sauce):
3 cup frozen unsweetened raspberries, tha, wed
2 tsp amaretto
1 sugar
Directions
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.
Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
- Home of Kook-Net (315)782-1120 -
Servings: 1 cake
Amaretto Cheesecake With Raspberry Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cheesecake; Dessert; Fruit; Sauce
The History of Recipes
Written cooking instructions as an idea can be tracked way back into the distant past, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, these, early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef informs us how the ancient chefs made use of many herbs and spices, including a few that are still present in modern kitchens like basil, fennel and parsley. Continuing our culinary historical journey, there are some books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the rich. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices created an explosion in manuscripts on cooking, the majority of which are kept safe in academic collections. Over the next few hundred years, the powerful and wealthy houses tried to offer the best banquets, and as a consequence, the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. When we get to the 20th century, cook books are starting to become popular due to more people being able to read, people having increased leisure time and being a little richer. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Amaretto Cheesecake With Raspberry Sauce recipe.
