Walnut - Armaretti Crust:
4 tablespoons flour
1 cup ground Armaretti cookies (about 26 cookies)
1 1/2 cups ground walnuts
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
Orange Cream Cheese filling:
1 1/2 pounds cream cheese, at room temperature
1/2 cup honey
1 teaspoon orange-flower water
1 tablespoon brandy or 1 teaspoon brandy extract
Makes 1 cup
8 ounces frozen blackberries
1 tablespoon lemon juice
1/4 cup sugar
3 tablespoons water
Serves 8 To 10
For the Walnut - Amaretti Crust, mix toghether all the crust ingredients. Press into a 9 inch springform pan, patting the mixture evenly over the bottom and two - thirds of the way up the sides of the pan.
Preheat the oven to 325 F. To prepare the Orange Cream Cheese Filling, beat the cream cheese with an electric mixer until fluffy, about 2 minutes. Beat in the honey, orange-flower water and brandy. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared crust and bake for 1 1/4 hours, or until a knifr inserted in the center comes out clean. Remove from the oven and cool completely on a baking rack. Cover and refrigerate for at least 4 hours or overnightl.
To serve the cheesecake, remove if from the refrigerator and take off the side ring. Place on a serving dish and cut into wedges. Serve each slice drizzled with the blackberry sauce.
For the Blackberry Sauce, put all the ingredients in a small saucepan set on medium heat. Simmer for 5 minutes, until the berries are thawed and have broken up. Put the mixture into a food processor of blender and process for 1 minute. Pour through a fine sieve to remove the solids. Discard the solids and place the sauce in a covered container. Refrigerate until needed.
The blackberry sauce is great to have on hand for toppin ice cream, pound cake of fresh fruit. It will keep up to 2 weeks in the refrigerator of can be froze in ice cube trays, transferred to freezer bags and stored up to 3 months. Thaw as neeeded in the microwave oven or a small saucepan on the stove top.