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Amaretto Mousse Cheesecake


  • 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


  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 8 hours or overnight.
  7. Garnish with chocolate sauce and berries, if desired.

Source: Knox Gelatine advertisement

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