Almond Cheesecake with Red Raspberry Sauce
What You Need
2 cups crushed vanilla wafers
3 tablespoons chopped toasted almonds
4 tablespoons melted butter
24 ounces cream cheese
2/3 cup sugar
5 tablespoons cornstarch
1 egg yolk
1/2 cup whipping cream
1/2 cup Amaretto di Saronno (or other liqueur of your choice)
2 teaspoons almond extract
Ruby Red Raspberry Sauce
1 12-ounce package frozen sweetened red raspberries, defrosted
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon Amaretto di Saronno
In a small bowl stir together crushed cookies and chopped almonds. Add butter and stir to combine. Press mixture into the bottom of a greased 9-inch springform pan. Set aside.
Combine cream cheese, sugar, and cornstarch in a large mixing bowl. Using an electric mixer beat until smooth. Add eggs, one at a time, beating well each time. Add yolk and beat again. Stir in the whipping cream, amaretto and almond extract. Mix well. Pour mixture into the crust. Bake at 400 degrees for 10 minutes; lower temperature to 200 degrees and bake for 1 hour and 15 minutes or until the center no longer looks shiny. Remove the cheesecake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Remove from oven and chill for 3 hours or more.
Puree raspberries in blender or food processor and strain through a fine sieve over a wide bowl to remove all seeds. Place puree and sugar into a medium saucepan. In a small bowl, dissolve cornstarch in Amaretto. Stir into raspberry puree. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Remove from heat and refrigerate until ready to serve. (Sauce may be refrigerated up to one week.) Makes about one cup sauce.
To serve cheesecake, pour some of the sauce on each plate. Place serving of cheesecake on sauce. Garnish with toasted almonds or whole fresh raspberries. Makes 10 to 12 servings.