Our friends David and Tim came over for dinner tonight - it was a last minute thing so wanted something quick and easy with as little cooking as possible. I've always loved the passionfruit and lime cheesecakes that are in an earlier post and had the idea of using amaretto as my husband Kenny has declared it his new favourite after dinner tipple this Christmas. The raspberries were lurking in the freezer - I'd picked a huge basket in the Summer and had frozen them in small batches. So this recipe was invented......
Raspberry and Anaretto Cheesecakes
8 small ramekins or glass dishes
150 g digestive biscuits
50 g flaked almonds
60 g butter
225 g cream cheese
120 g icing sugar
4 tblsps Amaretto liquer
225 ml double cream
Place the biscuits and flaked almonds into a clear plastic bag and bash with a rolling pin to make crumbs.
Melt the butter in a saucepan and add the crumbs and mix well.
Divide between the dishes, press down well and chill.
Beat the cream cheese with a wooden spoon and add the icing sugar and mix well.
Add the amaretto and mix.
Place 3 raspberries in each dish on top of the biscuit mix - reserve 8 raspberries for decoration.
Crush the remaining raspberries through a sieve.
Whip the double cream to form soft peaks and fold into the cream cheese mixture.
Add the raspberry juice but only mix slightly to form a marbled effect.
Place this into a piping bag - it's less messy and looks better in the glasses.
Pipe on to the top of the biscuit mix - then decorate each one with a raspberry and some flaked almonds.
Chill in the fridge and take out 30 minutes before serving
They looked so pretty and tasted delicious - I'll definitely be making them again - so easy !!!
Give them a go - and ENJOY !!!