Amaretto Mousse Cheesecake

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 envelope Knox unflavored gelatine
  • 1/2 cup cold water
  • 24 oz. cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 - 5 oz. can evaporated milk
  • 1 tsp lemon juice
  • 1/3 cup amaretto liqueur
  • 1 tsp vanilla extract
  • 3/4 cup heavy cream, whipped image placeholder

Combine graham cracker crumbs and melted butter. Press into bottom and sides of a 9-inch springform pan and then chill.

In a small saucepan, sprinkle the gelatine over the cold water. Let stand for one minute. Stir over low heat until dissolved, about 3 minutes. Set aside.

Beat cream cheese and sugar until fluffy. Gradually add evaporated milk and lemon juice to cream cheese mixture. Beat until fluffy, about 2 minutes. Gradually beat the gelatine into cream cheese mixture along with liqueur and vanilla extract. Fold in the whipped cream. Pour into crust. Chill 8 hours or overnight.

Garnish with chocolate sauce and berries, if desired.

Servings: 12
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder