Laurie's Amaretto Mousse Cheesecake Recipe - Allrecipes.com
Laurie's Amaretto Mousse Cheesecake Recipe
  • READY IN hrs

Laurie's Amaretto Mousse Cheesecake

Recipe by  

"A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.
  2. In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.
  3. Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2010

I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzles of chocolate ganache. It's important to add a bit more than just one package of the gelatin--I dissolve about 1 1/3 pkg. of gelatin in the 1/2 C. of cold water. I also make my crust with 15 graham crackers, 1/4 cup of sugar, mixed with 1/4 cup melted butter. I bake the crust at 350 degrees for 10 minutes, then allow it to cool before putting the Amaretto Mousse in. Soooo light and yummy!

 
Most Helpful Critical Review
Jun 12, 2008

I did not care for this recipe. Not much better than a Sara Lee frozen cake.

 

8 Ratings

Dec 19, 2003

Nice, light tasting, gourmet-type version of cheesecake. Makes a very interesting and fun dessert for your guests!

 
Dec 17, 2010

I've been making this exact recipe for over 10 years and get numerous requests for it. My favorite way to dress this up for the holidays is to cut pirouette cookies in half and place them around the cheesecake. Then I tie a wire ribbon around the cookies. A little chocolate drizzle on the top and you have a show stopper of a dessert!

 
Dec 28, 2010

I have been making this very recipe for over 20 years....it looks very rich yet very light tasting. Everyone loves it.

 
Jul 21, 2015

I made this for our ladies Bunco night, and everyone loved it! I dressed it up by adding sliced almonds, fresh raspberries and a drizzle of chocolate on top. It turned out gorgeous! Other than the additional toppings, the only other change I made was to use 1-1/3 pkgs of the unflavored gelatin, as recommended by another reviewer. Not sure how it would have been with just the 1 package, but I can say that the firmness was spot on using the 1-1/3 pkgs. One of my friends said it was the best cheesecake she has ever eaten!

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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