INGREDIENTS

INSTRUCTIONS

BASE
FILLING
SAUCE
From: christi@meaddata.com (Christi Wilson)
Date: 4 Aug 1994 20:44:26 -0400
From The Toronto Star, February 3, 1993.
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.
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.
Filling: 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.
Sauce: 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. Makes 6 to 8 servings.
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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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