INGREDIENTS
(For the crust)
2 cups crushed vanilla wafers
3 Tablespoon chopped toasted almonds
4 Tablespoon melted margarine or butter
(For the filling)
24 oz. low fat cream cheese
2/3 cup sugar
5 Tablespoon cornstarch
3 eggs
1 egg yolk
1/2 cup whipping cream
1/2 cup amaretto (or any liqueur of your choice)
2 tsp. almond extract (vanilla, if not using amaretto)
(For the sauce)
(2) 12 oz. packages raspberries, thawed
5 Tablespoon amaretto (optional)
1/3 cup sugar
2 cups crushed vanilla wafers
3 Tablespoon chopped toasted almonds
4 Tablespoon melted margarine or butter
(For the filling)
24 oz. low fat cream cheese
2/3 cup sugar
5 Tablespoon cornstarch
3 eggs
1 egg yolk
1/2 cup whipping cream
1/2 cup amaretto (or any liqueur of your choice)
2 tsp. almond extract (vanilla, if not using amaretto)
(For the sauce)
(2) 12 oz. packages raspberries, thawed
5 Tablespoon amaretto (optional)
1/3 cup sugar
DIRECTIONS
In a small bowl stir together crushed cookies and
chopped almonds. Add butter and stir to combine. Press mixture into the bottom
of a greased 9" pan.
For the filling:
In a large bowl combine cream cheese, sugar and
cornstarch. Beat until smooth with an electric mixer. Add eggs, one at a time,
beating well each time. Add yolk and beat again. Stir in the whipping cream,
amaretto and almond extract. Mix well. Pour mixture into the crust. Bake at 400
degrees F. for 10 minutes; lower temperature to 200 degrees F. and bake for 1
hour and 15 minutes or until the center no longer looks shiny. Remove the
cheesecake from the oven and run a knife around the inside edge of the pan. Turn
the oven off; return the cake to the oven for an additional 30 minutes. Remove
from oven and chill for 3 hours or more.
Puree thawed berries in blender, food mill or food
processor and strain through a fine sieve over a wide bowl to remove all
seeds.
Heat puree with sugar till mixed. Remove from heat and add liqueur. To serve cheese cake pool 1/4 cup of sauce on each plate. Place serving of cheesecake on sauce. Garnish ideas: toasted almonds, whole fresh or raspberries, white rose petals. Serve in heart shaped puree pools.
Heat puree with sugar till mixed. Remove from heat and add liqueur. To serve cheese cake pool 1/4 cup of sauce on each plate. Place serving of cheesecake on sauce. Garnish ideas: toasted almonds, whole fresh or raspberries, white rose petals. Serve in heart shaped puree pools.
