Amaretto Mousse Cheesecake
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Ingredients
Crust
| 2 cups | Graham cracker crumbs | | 1/2 cup | butter or | | margarine, melted |
Filling
| 1 pkg. | unflavored gelatin | | 1/2 cup | cold water* | | 3 pkg. (8 oz. each) | cream cheese, softened | | 1-1/4 cup | sugar | | 1 can | evaporated milk | | 1 tsp. | lemon juice | | 1/3 cup | amaretto liqueur* | | 1 tsp. | vanilla extract | | 3/4 cup | whipping or | | heavy cream, whipped |
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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.
Author's 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.
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