Recipe Archives->Desserts Cheesecake->Amaretto Mousse

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 envelope Knox Unflavored Gelatine
1/2 cup cold water 
3 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1 can (5 oz.) evaporated milk (not condensed)
1 teaspoon lemon juice
1/3 cup Amaretto liqueur 
1 teaspoon vanilla extract
3/4 cup whipping or heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and
up sides of 9 inch springform pan, chill.

In small saucepan sprinkle gelatine 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 gelatine
mixture, liqueur and vanilla until thoroughly blended.  Fold in
whipped cream.  Pour into crust, chill 8 hour or overnight.  Garnish
with chocolate sauce or chocolate curls.  12 servings

Variation: Omit Amaretto liqueur.  Increase water to 3/4 cup and
add 1 teaspoon almond extract with vanilla

Printable version: amaretto-mousse.txt.