How To make Amaretto Cheesecake with Raspberry Sauce
(Crust): 1/4 c Butter
2 c Chopped almonds
2 tb Granulated sugar
(Filling): 12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb Amaretto
1/2 ts Vanilla
1/2 ts Almond extract
(Sauce): 3 c Frozen unsweetened
-raspberries, thawed 2 ts Amaretto
Sugar
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. 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. 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. 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. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -
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The Best Amaretto Cheesecake!
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White Chocolate Amaretto Cheesecake
Here is a fabulous white chocolate cheesecake which is absolutely delicious, easy to make and stunningly elegant! Great for a party of holiday treat!
Ingredients:
4 bricks cream cheese (room temperature)
4 eggs
1 cup sugar
1 heaping spoon sour cream
2 teaspoons pure vanilla extract
1/3 cup melted white chocolate (highest quality)
Butter for pan
Graham crumbs for pan
Almond slices - pan roasted
Dark chocolate - melted for scribble effect
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
This isn't really an Italian recipe... it has Italian elements, but I'm sure it will cause purists to have conniptions. But alas I don't really care what they think because this Amaretto Ricotta Cheesecake is amazing.
Ingredients:
250 mL (1 cup) raisins
30 - 45 mL (2-3 Tbsp) Amaretto / Disaronno
250g almond biscotti, or amaretti cookies
75 mL (1/3 cup) butter, melted
500g (1Lb) ricotta
4 eggs
175 mL (⅔ cup) sugar
60 mL (¼ cup) flour
2 mL (½ tsp) baking powder
Pinch salt
Sugar for toasting
Method:
Preheat oven to 180ºC (350ºF).
Soak the raisins in the Amaretto.
Crush the cookies, and mix in the melted butter.
Press the cookie mixture into the base of a 9” springform pan, and bake for 10-15 minutes.
Separate the eggs, whites in one bowl to whip, and the yolks in another bowl.
Whip the eggs, adding some of the recipe sugar - whip until smooth and glossy.
In the bowl with the yolks mix in the ricotta, sugar, flour, baking powder, and salt.
Fold in the egg whites and the soaked raisins.
Pour the batter over the cookie base and bake for about an hour.
When baked, sprinkle some sugar over top and toast with a kitchen torch or under a broiler.
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Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
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How to Make No Bake Almond Amaretto Cheesecake
Chef Eddy makes this No Bake Almond Amaretto Cheesecake the way it should be made – using real Amaretto liqueur. Quick, easy, and with incredible flavor, this tasty cheesecake will be the hit of any party. #imperialsugar #nobakecheesecakerecipe #amaretto
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Raspberry & White Chocolate Baked Cheesecake | Baked Cheesecake
Today I’m showing you how to make . Let’s get baking shall we?
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