Amaretto Mousse Cheesecake Recipe
2 C. graham cracker
crumbs
1/2 C. butter
Combine crumbs with butter. Press on bottom and sides of a 9 inch springform
pan. Chill.
1 envelope unflavored gelatin
1/2 C. cold water
24 oz. cream cheese, softened
1 1/4 C. sugar
1 5 oz. can evaporated milk
1 t. lemon juice
1/3 C. Amaretto
1 t. vanilla
3/4 C. heavy cream whipped
In a small saucepan, sprinkle gelatin over water. Stir over low heat until
dissolved. Set aside.
In a mixing bowl add cream cheese and sugar. Beat until fluffy. Gradually add
the evaporated milk and lemon juice. Beat at medium spread until very fluffy.
Gradually add the Amaretto, vanilla and gelatin mixture. Fold in the whip cream
gently. Pour into crust and chill for 8 hours.
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