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Amaretto Mousse Cheesecake

Recipe Link: http://www.recipecircus.com/recipes/JaneyCanuck/amarettocheesecake.htm

List of Ingredients




2 cups graham cracker crumbs
1/2 cup butter or margarine -- melted
1 envelope Knox unflavored gelatin
1/2 cup cold water*
3 packages (8 oz. each) cream cheese softened
1 1/4 cups sugar
1 can (5 oz.) evaporated milk (not condensed)
1 teaspoon lemon juice
1/3 cup amaretto liqueur*
1 teaspoon vanilla extract
3/4 cup whipping or heavy cream whipped






Recipe



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, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries. 12 servings.

*Substitution: Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla.


Blanch almonds and place in warm oven 5 minutes to dry completely. Chop almonds very fine until reduced to a powder. Add sugar and mix well. Beat egg whites until stiff but not dry and add to almonds and sugar. Add almond extract and blend all together gently but thoroughly.

Butter and flour a baking sheet and drop batter on baking sheet by spoonfuls.

Leave a space of 1 inch between cookies, shaping spoonfuls of batter into ovals. Sprinkle with confectioners' sugar, let stand 2 hours and bake in moderate oven (375 degrees) 5 minutes, or until delicately brown in color.
Makes 14.