Amaretto Mousse Cheesecake |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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This came from a Knox Gelatin magazine advertisement Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter, melted |
1 envelope knox unflavored gelatin |
1/2 cup cold water |
3 (8 ounce) packages cream cheese, softened |
1 1/4 cups sugar |
1 (5 ounce) can evaporated milk |
1 teaspoon lemon juice |
1/3 cup amaretto liqueur |
1 teaspoon vanilla |
3/4 cup heavy cream, whipped |
Directions:
1. Combine graham cracker crumbs and melted butter.
2. Press into bottom and sides of a 9 springform pan and then chill.
3. In a small saucepan, sprinkle the gelatin over the cold water.
4. Let stand for one minute.
5. Stir over low heat until dissolved, about 3 minutes.
6. Put aside.
7. Beat cream cheese and sugar until fluffy.
8. Gradually add evaporated milk and lemon juice to cream cheese mixture.
9. Beat until fluffy, about 2 minutes.
10. Gradually beat the gelatin into cream cheese mixture along with liqueur and vanilla.
11. Fold in the whipped cream.
12. Pour into crust.
13. Chill 8 hours or overnight.
14. Garnish with chocolate sauce and berries, if desired.
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