Laurie's Amaretto Mousse Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 24, 2010
I have been making this very recipe for over 20 years....it looks very rich yet very light tasting. Everyone loves it.
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Reviewed: Dec. 16, 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!
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Reviewed: Nov. 18, 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!
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Cooking Level: Expert

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Reviewed: Jun. 7, 2008
I did not care for this recipe. Not much better than a Sara Lee frozen cake.
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Reviewed: Mar. 17, 2001
Nice, light tasting, gourmet-type version of cheesecake. Makes a very interesting and fun dessert for your guests!
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