Amaretto Mousse Cheesecake recipe (Dessert)
Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9 inch spring form pan, chill.
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 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 hour or overnight. Garnish with chocolate sauce or chocolate curls. 12 servings
Variation: Omit Amaretto liqueur. Increase water to ¾ cup and add 1 teaspoon almond extract with vanilla
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