Amaretto Mousse Cheesecake RecipeOrigin: America Period: Modern |
Ingredients:
280g Graham Cracker (or Digestive Biscuit) Crumbs 
Amaretto 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 Amaretto and the vanilla extract 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. If desired, garnish with chocolate sauce and berries before serving. |
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