Microwave Amaretto Cheesecake with Raspberry Sauce

Ingredients:

For the Base:
30g butter
280g almonds, chopped
2 tb granulated sugar

For the Filling:
360g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
100g granulated sugar
3 eggs
240ml sour cream
2 tbsp Amaretto
1/2 tsp vanilla extract
1/2 tsp almond extract

For the Sauce:
550g unsweetened frozen raspberries, thawed
2 tbsp Amaretto
sugar

Method:

Place the butter in a 22cm diameter microwavable quiche dish, shallow round baking dish or deep pie dish. Transfer to the microwave and melt the butter on high power for about 80 seconds. Stir in the almonds and sugar until evenly coated into the butter then press into the base and part way up the sides of the dish. Return to the microwave and cook on high powder for between 2 and 3 minutes, or until the base is firm. Remove from the microwave and set aside.

For the filling, beat together the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the sour cream and the Amaretto along with the vanilla extract and almond extract. Beat until smooth then pour over the prepared crust. Return to the microwave and cook, uncovered on medium (50%) power for between 14 and 18 minutes, or until the cheesecake is almost set in the centre. Remove from the oven and set aside to cool to room temperature then transfer to the refrigerator and chill for at least 2 hours, or until serving time.

When ready to serve, prepare the sauce. Reserve some of the raspberries for a garnish then purée the remaining fruit before pushing through a fine-meshed sieve to remove the seeds. Stir 2 tbs Amaretto into the fruit purée and add sugar to taste. To serve, remove slice the cheesecake into wedges then spoon some of the sauce onto plates before removing the cheesecake from the bowl with a spatula and setting a slice of the cheesecake on top. Arrange a few of the reserved raspberries on top and serve.