Ingredients
| graham cracker crumbs: 2 cups |
| salted butter: 1/2 cup (melted) |
| unflavored gelatin: 1 .25oz envelope |
| water: 1/2 cup |
| cream cheese: 3 8oz packages |
| granulated sugar: 1 1/4 cups |
| evaporated milk: 1 5floz can |
| lemon juice: 1 tsp |
| amaretto liqueur: 1/3 cup |
| vanilla extract: 1 tsp |
| heavy whipping cream (fluid): 3/4 cup |
Amaretto Mousse Cheesecake
Credit: AllRecipes
User rating:
"No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share."
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Prep Time
5 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
Method
Directions
- In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
- Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
- In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.