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Procedure

From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition).

Source and licence

From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition), printed page 12, digitised by the Internet Archive: https://archive.org/details/Cheese_Greats_675_Delicious_Cheese_Recipes_2009_Edition

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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 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.
  2. Stir in almonds and sugar until evenly coated with butter.
  3. Press into bottom and sides of dish.
  4. Microwave at high 2 to 3 minutes or until firm.
  5. If necessary, rotate dish during cooking.
  6. 2 Filling: Beat cream cheese and sugar until light.
  7. Beat in eggs one at a time.
  8. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract.
  9. Beat until smooth.
  10. Pour into baked crust.
  11. 3 Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre.
  12. Rotate dish partway through cooking, if necessary.
  13. 4 Cool on countertop to room temperature, then cover and refrigerate until serving time.
  14. 5 Sauce: Reserve some whole raspberries for garnish.
  15. Puree remaining raspberries.
  16. Push through sieve to remove seeds.
  17. Stir 2 tablespoons Amaretto or almond liqueur into puree.
  18. Add sugar to taste.
  19. 6 To serve, spoon some sauce on to dessert plates.
  20. Place slice of cheesecake on sauce.
  21. Garnish with reserved berries.
  22. 7 Makes 6 to 8 servings.
  23. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust.
  24. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder.
  25. Also, you could substitute strawberries for the raspberries.
  26. To omit liqueur, increase almond extract in the filling to teaspoon and use just a drop in the raspberry puree.