Recipe - Amaretto Mousse Cheesecake

2 cup Graham cracker crumbs
One half cup Butter or margarine, melted
1 Envelope unflavored Gelatin
One half cup Cold Water*
3 pack (8 ounce each) cream cheese,
Softened
1 One fourth cup Sugar
1 cn (5 oz) evaporated milk
1 teaspoon Lemon juice
1/3 cup Amaretto liqueur*
1 teaspoon Vanilla extract
Three fourths cup Whipping or heavy cream,
Whipped

Combine graham cracker crumbs with butter. Press onto bottom and up sides
of 9inch springform pan; chill. In small saucepan sprinkle gelatin over
cold water. Let stand 1 minute. Stir over low heat till completely
dissolved, about 3 minutes; set aside. In large bowl of electric mixer,
beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add
evaporated milk and lemon; beat at mediumhigh speed till mixture is very
fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and
vanilla thoroughly blended. Fold in whipped cream. Pour into crust; chill
8 hours or overnight. Garnish with chocolate sauce and berries.

*Substitution; Omit amaretto liqueur. Increase water to Three fourths cup, add 1/2
teaspoon almond extract with vanilla. Gradually add evaporated milk and
lemon juice; beat at mediumhigh speed till mixture is very fluffy, about 2
minute. Gradually beat in gelatin gelatin mixture, liqueur and vanilla
until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8
hours or overnight. Garnish with chocolate sauce and berries.

Posted to MMRecipes Digest V5 #029 by NAZER@mailh2a.cyberway.com.sg,
KATHRYN ANDREA $NAZERKA@BrandonU.CA on Jan 29, 98