Amaretto Cheesecake with Raspberry Sauce
Submitted by mooncat01
Microwave amaretto cheesecake with almond crust and fresh raspberry sauce. Quick, creamy dessert without heating up the oven.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis clever cheesecake cooks entirely in the microwave, starting with an almond crust that firms up in minutes, then filling with amaretto-spiked cream cheese that sets to silky perfection.
Fresh raspberry puree spiked with more amaretto creates a tart, fruity sauce that cuts through the richness.
It’s faster than traditional baking and delivers the same creamy texture without ever turning on your oven.
Pro Tips
- Rotate for even cooking: If your microwave doesn’t have a turntable, manually rotate the dish partway through cooking so the cheesecake sets evenly.
- Almost set center: Pull the cheesecake when the center is still slightly jiggly; it continues cooking as it cools and firms up in the fridge.
- Seed-free sauce: Push the raspberry puree through a fine-mesh sieve to remove all the seeds; the smooth sauce looks and tastes more refined.
Ingredients
Directions
Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high 1 to 1½ 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 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.
Purée 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.
NOTE: If you prefer, use 1 cup graham cracker crumbs with ½ 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.
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