Amaretto Mousse Cheesecake

by Robert Miles

Servings: 12 servings

INGREDIENTS

Crust:
2 cups Graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:
1 envelope unflavored gelatin
1/2 cup cold water*
3 pkg. (8 oz. each) cream cheese, softened
1-1/4 cup sugar
1 can (5 oz.) evaporated milk
1 tsp. lemon juice
1/3 cup amaretto liqueur*
1 tsp. vanilla extract
3/4 cup whipping or heavy cream, whipped

INSTRUCTIONS

Crust:
Combine Graham cracker crumbs with butter. Press onto bottom and up sides of 9-inch springform pan; chill.

Filling:
In small saucepan sprinkle gelatin over cold water. Let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add evaporated milk and lemon; beat at medium-high speed till mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries.

CHEF COMMENTS

*Substitution: omit amaretto liqueur. Increase water to 3/4 cup, add 1/2 tsp. almond extract with vanilla. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries.

This is a great recipe. A big hit everywhere I have taken it. The garnishing of melted chocolate on top with cherries ( I use the canned cherry pie filling) makes it very elegant looking.

Tagged: amarettocheesecake, cheesecakes, desserts add tags

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