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
We are able to follow the history of written recipes far back into the distant past, at least as far back as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old records were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks used a good variety of spices and herbs, including a few you will know for example thyme, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, such as basil and coriander. These new foods and tastes led to a surge in manuscripts on cookery, the majority of which still exist in private libraries. By the time we get to the 1900s, cookbooks were in great demand, due to more people being able to read, more spare time and having more money. The arrival of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Amaretto Cheesecake With Raspberry Sauce recipe.
