Amarretto Mousse Cheesecake

Amaretto Mousse Cheesecake

Ingredients:

2

Cup

Graham cracker crumbs

Cup

Butter

1

Envelope

Unflavored gelatine

Cup

Cold water

3

8 ounce

Cream cheese

1-1/4

Cup

Sugar

1

5 ounce

Evaporated milk

1

Teaspoon

Lemon juice

Cup

Whipping or heavy cream

Directions:

Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9 springform pan. Chill In small saucepan sprinkle gelatine over cold water and let stand 1 min. Stir over low heat till completely dissolved., about 3 min; set aside. In a large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 min. Gradually add evaporated milk and lemon juice., beat at medium-high speed until mixture is very fluffy. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight.

For a different crust, chop pecans finely and substitute for graham crackers. Bake for 10 minutes until set

 

Yields

12 servings

 

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