Almond Mousse Cheesecake RecipeOrigin: America Period: Modern |
Ingredients:
280g Graham Cracker (or Digestive Biscuit) Crumbs 
Almond Mousse Cheesecake Preparation:Method:In a bowl, combine the biscuit (cookie) crumbs and the butter. Mix to combine thoroughly then press into the base and part of the way up the sides of a 22cm diameter springform cake tin before setting in the refrigerator to chill. Place the cold water in a saucepan then sprinkle the gelatine over the top. Set aside to stand for 1 minute then stir over low heat until completely dissolved (about 3 minutes) then take off the heat and set aside. Meanwhile, in a large bowl soften the cream cheese then cream with the sugar until light and fluffy. Gradually beat in the evaporated milk and lemon juice then beat rapidly until the mixtue is very fluffy. Gradually beat in the cooled gelatine mixture along with the almond and the vanilla extracts until thoroughly blended. Gently fold in the whipped cream then pour into the chilled crust. Return to the refrigerator and allow to set and chill thoroughly for at least 8 hours before removing the sides of the tin. Decorate the top with the almonds and, If desired, garnish with chocolate sauce and berries before serving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Almond Mousse Cheesecake to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for breads, cakes and pastries... More Modern recipes... More recipes for Cakes... More recipes for Nuts... More Cheese recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with cheese and cream as primary ingredients: Provençale Stuffing Cheesecake with Blackberry Jewel Topping White Pizza Eirin Mair Hufennog Gwent Double Elderberry Cheesecake Blackcurrant Soup with Cottage Cheese Dumplings Thai-flavoured Pizza Springbok and Blue Cheese Rolls French Toffee Creamed Ground Elder Tarte a L'oingon Sarmale cu Urdă în Foi de Ştevie Calabrian Pizza Libum Avocado Soup Cheesy Hamburgers Wild Garlic and Wild Mustard Greens Pesto Cream of Broccoli Soup with Cheddar Cheese Crockpot Aubergine Parmigiana Parma Ham and Hop Shoot Strata Buffalo Chicken Pizza Spinach and Seeds Salad Fërgesë e Tiranës me Mish Viçi Hearty Beef Dip Smoked Mackerel Pâté II Pwdin Caws Penbryn Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
