Cheesecake ( amaretto mousse )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| 1 | Envelope Knox unflavored | |
| Gelatin | ||
| ½ | cup | Cold water* |
| 3 | packs | (8 oz. each) cream cheese |
| Softened | ||
| 1¼ | cup | Sugar |
| 1 | can | (5 oz.) evaporated milk (not |
| Condensed) | ||
| 1 | teaspoon | Lemon juice |
| ⅓ | cup | Amaretto liqueur* |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Whipping or heavy cream |
| Whipped | ||
Directions
Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9 inch springform 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, liquidise until smooth.
Refridgerate for 15 minutes or until firm enough to spread then spread over the base and return to the fridge until ready to serve.
*Substitution: Omit amaretto liqueur. Increase water to ¾ cup, add ½ teaspoon almond extract with vanilla.
From: Kaz Langridge Date: 04 Mar 96