Amaretto Mousse Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted
1 envelope Knox unflavored gelatine
1/2 cup cold water
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy cream, whipped

Combine graham cracker crumbs and melted butter. Press into bottom and sides of a 9-inch springform pan and then chill.

In a small saucepan, sprinkle the gelatine over the cold water. Let stand for one minute. Stir over low heat until dissolved, about 3 minutes. Set aside.

Beat cream cheese and sugar until fluffy. Gradually add evaporated milk and lemon juice to cream cheese mixture. Beat until fluffy, about 2 minutes. Gradually beat the gelatine into cream cheese mixture along with liqueur and vanilla extract. Fold in the whipped cream. Pour into crust. Chill 8 hours or overnight.

Garnish with chocolate sauce and berries, if desired.

12 servings

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