Amaretto Mousse Cheesecake

11 Reviews

Prep: 5 min
Cook: 10 min
Ready In: 12 hr 15 min

“No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share.” - by Frances Morrison

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Metric US

Original recipe yields 1 - 9 inch springform pan

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
500 cal
25%

Fat
35 g
54%

Carbs
38 g
12%

Based on a 2,000 calorie diet

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Reviews (11)

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EQUUS

Aug. 12, 2003

"I've had this same recipe for years! People ask me to make it for their special occasions. You can substitute any liqueur that you prefer, such as creme de cacao (with this I've added shaved chocola..." See morete to the top). Or, use a fruit liqueur and top with fresh berries."

LEAHLYN

Nov. 18, 2009

"This is outstanding! I made it with an oreo crust, otherwise made it as directed, except - I didn't have heavy whipping cream - I just used cool whip - and it turned out perfectly....I added slivered ..." See morealmonds to the top - My dad loved it (birthday "cake") and I did not think the amaretto was overwhelming at all. I do want to note tho - it says 1 (5oz) can evaporated milk - I ALMOST didn't catch that - the cans I buy are 12 oz - I was pouring a little in at a time and then noticed - so I think I got about 6 oz in - so that may be why some people's didn't set up correctly.... I'm going to try this recipe later this week using pumpkin for thanksgiving...."