Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday.  She LOVED it so much, that I was making it for her 3 more times until summer was over.  I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

3 pkg. (8 oz. each) cream cheese, softened

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute.  Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl beat cream cheese with sugar until fluffy; about 2 minutes.  Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until blended.  Fold in whipped cream.  Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

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