Side Pannel
Amaretto Mousse Cheesecake
Amaretto Mousse Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 c Graham cracker crumbs
- 1/2 c Butter or margarine, melted
- 1 Envelope unflavored Gelatin
- 1/2 c Cold Water*
- 3 pk (8 oz each) cream cheese,
- Softened
- 1 1/4 c Sugar
- 1 cn (5 oz) evaporated milk
- 1 ts Lemon juice
- 1/3 c Amaretto liqueur*
- 1 ts Vanilla extract
- 3/4 c Whipping or heavy cream,
- Whipped
Directions
Combine graham cracker crumbs with butter. Press onto bottom and up sides
of 9-inch springform pan; chill. In small saucepan sprinkle gelatin over
cold water. Let stand 1 minute. Stir over low heat till 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 thoroughly blended. Fold in whipped cream. Pour into crust; chill
8 hours or overnight. Garnish with chocolate sauce and berries.
*Substitution; Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2
teaspoon almond extract with vanilla. Gradually add evaporated milk and
lemon juice; beat at medium-high speed till mixture is very fluffy, about 2
minute. Gradually beat in gelatin 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.
of 9-inch springform pan; chill. In small saucepan sprinkle gelatin over
cold water. Let stand 1 minute. Stir over low heat till 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 thoroughly blended. Fold in whipped cream. Pour into crust; chill
8 hours or overnight. Garnish with chocolate sauce and berries.
*Substitution; Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2
teaspoon almond extract with vanilla. Gradually add evaporated milk and
lemon juice; beat at medium-high speed till mixture is very fluffy, about 2
minute. Gradually beat in gelatin 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.
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