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Amaretto Mousse Cheesecake recipe (Dessert)

2 cups graham cracker crumbs
½ cups butter or margarine, melted
1   envelope Knox Unflavored Gelatine
½ cups cold water
3 packages cream cheese, softened
cups sugar
1 can evaporated milk (not condensed)
1 teaspoon lemon juice
1/3 cups Amaretto liqueur
1 teaspoon vanilla extract
¾ cups whipping or heavy cream, whipped

Posted by Irene on Jan 1, 2008


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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