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
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
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