Raspberry Amaretto Cheesecake
1 1/2 C. almond meal
1/2 C. sugar
1/4 C. flour
2 T. unsalted butter, cut into pieces
1 t. vanilla extract
1/4 t. almond extract
24 oz. (three 8-ounce packages) cream cheese, softened
3/4 C. sugar
5 t. cornstarch
1/4 cup sour cream
1 egg yolk
1/2 C. amaretto
1 t. vanilla
1 t. almond extract
2/3 C. frozen raspberries, thawed, well drained and patted completely dry on paper towel (see note)
1/2 C. coarsely chopped, toasted sliced almonds
Preheat the oven to 350°F.
Remove the bottom of a 9-inch springform pan and place it upside down back into the pan.
In a medium bowl, combine all the crust ingredients, cutting in the butter as if your were making a pie crust. Press the crust mixture into the bottom of the pan. Bake for 15 to 20 minutes or until it is golden brown. Remove it from the oven and cool it on a wire rack.
Meanwhile, in a large bowl, combine the cream cheese, sugar and cornstarch. Add the sour cream and beat until the mix is smooth. Add the eggs and egg yolk, one at a time. Do not over-beat.
Add the amaretto, vanilla and almond extract. Fold in the raspberries, being careful not to break down the fruit, then add the almonds. Pour the mixture over the cooled crust.
Bake 15 minutes at 350°F. Reduce the oven temperature to 225°F. and continue baking about 1 hour and 10 minutes, or until the center no longer looks wet or shiny. Turn off the oven and remove the cake. Run a knife around the inside edge of the pan. Place the cheesecake back into the oven and let it set until cool, about 2 hours. Remove it from the pan and refrigerate overnight before serving.
Makes one 9-inch cheesecake, 16 generous servings.
Cook’s note: Look for almond meal at specialty stores.