Red Raspberry Cheesecake
From chefmeow 17 years agoIngredients
- 2 cups crushed vanilla wafers shopping list
- 3 tablespoon chopped toasted almonds shopping list
- 4 tablespoon melted butter shopping list
- Filling: shopping list
- 24 ounces cream cheese softened shopping list
- 2/3 cup granulated sugar shopping list
- 5 tablespoon cornstarch shopping list
- 3 eggs shopping list
- 1 egg yolk shopping list
- 1/2 cup whipping cream shopping list
- 1/2 cup Amaretto shopping list
- 2 teaspoon almond extract shopping list
- Sauce: shopping list
- 24 ounces frozen raspberries thawed shopping list
- 5 tablespoons Amaretto shopping list
- 1/3 cup granulated sugar shopping list
How to make it
- In small bowl stir together crushed cookies and chopped almonds.
- Add butter and stir to combine.
- Press mixture into bottom of a greased spring form pan.
- In 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 whipping cream, amaretto and almond extract then mix well.
- Pour mixture into the crust and bake at 400 for 10 minutes.
- Lower temperature to 200 and bake 1 hour and 15 minutes.
- Remove cheesecake from oven and run knife around inside edge of pan.
- Turn oven off then return cake to oven for an additional 30 minutes.
- Remove from oven and chill for 3 hours or more.
- Puree thawed berries in blender then strain through fine sieve over wide bowl.
- Heat puree with sugar until mixed.
- Remove from heat and add liqueur.
- To serve pool 1/4 cup of sauce on each plate.
- Place serving of cheesecake on sauce.
People Who Like This Dish 4
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