Almond Cheesecake with Three Sauces

Cooking Instructions

Heat oven to 325°F. Coat a 10-in. springform pan with nonstick spray.

Crust: Break cookies into a food processor; process until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan.

Filling: Mix sugar and cornstarch in a large bowl with mixer (preferably a stand mixer) on low speed to blend. Add cream cheese; beat on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and extracts just until combined. Pour over crust.

Bake 1 hour, or until edge puffs slightly and center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour.

Carefully run a knife around edge of pan to release cake. Cool in pan on a wire rack. Cover pan loosely and refrigerate at least 4 hours.

About 1 hour before serving: Remove pan sides. Garnish cake. Leave at room temperature. Serve with the sauces.

Raspberry Sauce

Combine 1 cup raspberries, 1⁄2 cup raspberry fruit spread and 1 tsp lemon juice in a serving bowl. Let stand at least 30 minutes to blend flavors. Makes 1 cup.

Pineapple Sauce

Stir 3⁄4 cup finely diced fresh pineapple and 1⁄4 cup pineapple fruit spread in a serving bowl until blended. Makes about 1 cup.

Mango Sauce

Purée 1 cut-up, peeled large mango and 1 Tbsp each sugar and sweet orange marmalade in a food processor until smooth. Makes about 11⁄2 cups.

Planning Tip: The cheesecake can be made through Step 5, and the sauces can be made and refrigerated, up to 3 days ahead.