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Amaratto Mousse Cheesecake

Description
Amaratto Mousse Cheescake

Other Information

AMARETTO MOUSSE CHEESECAKE

2         Cups Grahm Cracker Crumbs

1/2      Cup Butter or Margarine, Melted

1         Envelope Unflavored Gelatine Knox

1/2      Cup Cold Water

3         Pkgs (8oz ea) Cream Chees, Softened

1 1/4   Cups Sugar

1         Can (5oz) Evaporated Milk (not condensed)

1         Tsp Lemon Juice

1/3      Cup Amaretto Liqueur

1          Tsp Vanilla Extract

3/4       Cup Wipping or Heavy Cream, Whipped

Combine graham cracker crumbs with butter.  Press into bottom and sides of  pan.  Chill

In small sauce pan sprinkle gelatine over cold water: let stand 1 min.  Stir over low heat till completely disolved, about three min. set aside.  In  large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 min.  Gradually add evaporated milk and lemon juice: beat at medium-high till mixture is very fluffy, about 2 min.  Gradually beat in gelatine 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.