Recipe#8328

Title: Amaretto Mousse

From: satkisson@aol.com (S AtKisson) 
 Newsgroups: rec.food.recipes 
 Subject: Amaretto Mousse Cheesecake 
 Date: 20 Oct 1997 05:56:05 -0600 
 Message-ID: <19971018181001.OAA27151@ladder01.news.aol.com> 

2 cups graham cracker crumbs
 1/2 cup butter or margarine, melted
 1 envelope Knox Unflavored Gelatine
 1/2 cup cold water 
 3 packages (8 oz. each) cream cheese, softened
 1 1/4 cups sugar
 1 can (5 oz.) evaporated milk (not condensed)
 1 teaspoon lemon juice
 1/3 cup Amaretto liqueur 
 1 teaspoon vanilla extract
 3/4 cup whipping or heavy cream, whipped
 Combine graham cracker crumbs with butter.  Press onto bottom and
 up sides of 9 inch springform pan, chill.
 In small saucepan sprinkle gelatine over cold water, let stand 1
 minute.  Stir over low heat until completely dissolved, about 3
 minutes, set aside.  In large bowl of electric mixer, beat cream
 cheese with sugar until fluffy, about 2 minutes.  Gradually add
 evaporated milk and lemon juice, beat at medium-high speed until
 mixture is very fluffy, about 2 minutes.  Gradually beat in gelatine
 mixture, liqueur and vanilla until thoroughly blended.  Fold in
 whipped cream.  Pour into crust, chill 8 hour or overnight.  Garnish
 with chocolate sauce or chocolate curls.  12 servings
 Variation: Omit Amaretto liqueur.  Increase water to 3/4 cup and
 add 1 teaspoon almond extract with vanilla