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Red Raspberry Amaretto Cheescake Recipe


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     Red Raspberry Amaretto Cheescake

Category   Desserts - Breads
Sub Category   None
Servings   10 to 12

2 Cups crushed vanilla wafers
3 Tbls chopped toasted almonds
4 Tbls melted margarine or butter
24 oz low-fat cream cheese
2/3 Cup sugar
5 Tbls cornstarch
3 eggs
1 egg yolk
1/2 Cup whipping cream
1/2 Cup amaretto
2 tsp almond extract
2 - 12 oz packages whole frozen raspberries, thawed
1/3 Cup sugar
5 Tbls amaretto liqueur

FOR THE CRUST- In a small bowl, stir together the crushed vanilla wafers and chopped almonds. Add butter and stir to combine. Press mixture into bottom of a greased 9-inch springform pan. Set aside.
FOR THE FILLING- Heat oven to 400F. In a large bowl, combine cream cheese, sugar and cornstarch. Beat until smooth with electric mixer. Add eggs, one at a time, beating well after each addition. Add the 1 egg yolk and beat again. Stir in the whipping cream, amaretto, and almond extract. Mix well. Pour mixture into the prepared crust. Bake in 400F oven for 10 minutes. Lower temperature to 200F. Bake in 200F oven for 1 hour and 15 minutes or until the center no longer looks shiny. Remove cheesecake from oven and run knife around the inside edge of the pan. Turn oven off and return cake to the oven for an additional 30 minutes. Remove from oven and chill for 3 or more hours.
FOR THE SAUCE- Puree thawed berries in blender, food mill, or food processor and strain through a fine sieve over a wide bowl to remove seeds. Heat puree with sugar until mixed. Remove from heat and add liqueur.
TO SERVE- Pour 1/4 cup of the sauce onto each plate. Place a serving of cheesecake atop the sauce. Garnish with toasted almonds or raspberries, if desired.

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