Amaretto Mousse Cheesecake
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INGREDIENTS CRUST
2 cups Graham cracker crumbs
½ cup butter, meltedFILLING
1 envelope gelatin, unflavored
½ cup cold water
24 ounces cream cheese, softened
1-¼ cups sugar
5 ounces evaporated milk, 1 can
1 teaspoon lemon juice
1/3 cup Amaretto
1 teaspoon vanilla extract
¾ cup whipping cream, whippedCRUST - Combine graham cracker crumbs with butter. Press onto bottom and sides of 9-inch spring form pan; chill.
FILLING - In a 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 until fluffy, about 2 minutes. 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 a chocolate sauce and berries.