Amaretto Mousse Cheesecake

Ingredients

• 2 cups Graham cracker crumbs
• 1/2 cup butter, melted
• 1 envelope Knox unflavored gelatine
• 1/2 cup cold water
• 24 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 (5 ounce) can evaporated milk
• 1 teaspoon lemon juice
• 1/3 cup amaretto liqueur
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream, whipped

Instructions

1. Combine Graham cracker crumbs and melted butter. Press into bottom and sides of a 9-inch springform pan and then chill.
2. In a small saucepan, sprinkle the gelatine over the cold water. Let stand for one minute.
3. Stir over low heat until dissolved, about 3 minutes. Set aside.
4. Beat cream cheese and sugar until fluffy. Gradually add evaporated milk and lemon juice to cream cheese mixture. Beat until fluffy, about 2 minutes.
5. Gradually beat the gelatine into cream cheese mixture along with liqueur and vanilla extract. Fold in the whipped cream. Pour into crust.
6. Chill for 8 hours or overnight.
7. Garnish with chocolate sauce and berries, if desired.

Attribution

Knox Gelatine advertisement