Best Amaretto Mousse Cheesecake Recipes

AMARETTO MOUSSE CHEESECAKE

Steps:

• 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.

AMARETTO MOUSSE CHEESECAKE

Steps:

• Combine graham cracker crumbs and melted butter.
• Press into bottom and sides of a 9" springform pan and then chill.
• In a small saucepan, sprinkle the gelatin over the cold water.
• Let stand for one minute.
• Stir over low heat until dissolved, about 3 minutes.
• Put 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 gelatin into cream cheese mixture along with liqueur and vanilla.
• Fold in the whipped cream.
• Pour into crust.
• Chill 8 hours or overnight.
• Garnish with chocolate sauce and berries, if desired.

LAURIE'S AMARETTO MOUSSE CHEESECAKE

Steps:

• In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.
• In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.
• Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

AMARETTO MOUSSE CHEESECAKE

Steps:

• Combine graham cracker crumbs with butter. Press in 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. Whip cream; keep chilled. In large bowl of mixer, cream cheese with sugar until fluffy, about 3 minutes. Gradually add milk and lemon juice; beat at medium-high speed about 2 minutes, until very fluffy. Gradually beat in gelatin mixture, amaretto, and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with melted chocolate and/or sliced almonds, if desired.