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Raspberry Amaretto Cheesecake
Crust:
1 1/2 C. almond meal
1/2 C. sugar
1/4 C. flour
2 T. unsalted butter, cut into pieces
1 egg
1 t. vanilla extract
1/4 t. almond extract
Filling:
24 oz. (three 8-ounce packages) cream cheese, softened
3/4 C. sugar
5 t. cornstarch
1/4 cup sour cream
4 eggs
1 egg yolk
1/2 C. amaretto
1 t. vanilla
1 t. almond extract
2/3 C. frozen raspberries, thawed, well drained and patted completely dry on
paper towel (see note)
1/2 C. coarsely chopped, toasted sliced almonds
Preheat the oven to 350°F.
Remove the bottom of a 9-inch springform pan and place it upside down back into
the pan.
In a medium bowl, combine all the crust ingredients, cutting in the butter as if
your were making a pie crust. Press the crust mixture into the bottom of the
pan. Bake for 15 to 20 minutes or until it is golden brown. Remove it from the
oven and cool it on a wire rack.
Meanwhile, in a large bowl, combine the cream cheese, sugar and cornstarch. Add
the sour cream and beat until the mix is smooth. Add the eggs and egg yolk, one
at a time. Do not over-beat.
Add the amaretto, vanilla and almond extract. Fold in the raspberries, being
careful not to break down the fruit, then add the almonds. Pour the mixture over
the cooled crust.
Bake 15 minutes at 350°F. Reduce the oven temperature to 225°F. and continue
baking about 1 hour and 10 minutes, or until the center no longer looks wet or
shiny. Turn off the oven and remove the cake. Run a knife around the inside edge
of the pan. Place the cheesecake back into the oven and let it set until cool,
about 2 hours. Remove it from the pan and refrigerate overnight before serving.
Makes one 9-inch cheesecake, 16 generous servings.
Cook's note: Look for almond meal at specialty stores.
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