Serves: 5
Total Calories: 1,162
Combine graham cracker crumbs with butter. Press in bottom and up sides of 9-inch springform pan; chill. In small saucepan, sprinkle gelatin over cold water. Let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes. Set aside. Whip cream; keep chilled.
In large bowl of mixer, cream cheese with sugar until fluffy, about 3 minutes. Gradually add milk and lemon juice; beat at medium-high speed about 2 minutes, until very fluffy. Gradually beat in gelatin mixture, amaretto, and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with melted chocolate and/or sliced almonds, if desired.
This Amaretto Mousse Cheesecake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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