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My review
Laurie's Amaretto Mousse Cheesecake
LGEREMIA
"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
2 h 15 m servings 500 calsOriginal recipe yields 12 servings (1 - 9 inch cheesecake)
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Directions
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Prep
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- 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.
- 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.
- Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.
Nutrition Facts
Per Serving: 500 calories; 35 g fat; 38 g carbohydrates; 6.9 g protein; 106 mg cholesterol; 325 mg sodium. Full nutrition
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
11/18/2010
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 drizzl...
Most helpful critical review
6/7/2008
I did not care for this recipe. Not much better than a Sara Lee frozen cake.
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11/18/2010
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 drizzl...
3/17/2001
Nice, light tasting, gourmet-type version of cheesecake. Makes a very interesting and fun dessert for your guests!
12/16/2010
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 aroun...
12/24/2010
I have been making this very recipe for over 20 years....it looks very rich yet very light tasting. Everyone loves it.
6/7/2008
I did not care for this recipe. Not much better than a Sara Lee frozen cake.
7/21/2015
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 t...
5/9/2017
This was the best cheesecake I've ever made! As suggested by another review, I did add a little more gelatin powder, but that was it for changes. It was creamy, yet light and absolutely delici...
4/7/2017
Really liked this, even though I used sugar substitutes. I also made a low carb crust using almond flour and a few drops of a liquid sweetener. The whole family asked me to make it again soon. ...
11/26/2016
I have made this several times receiving many compliments. Instead of making the graham cracker crust, I use 2 prepared graham cracker pie crusts. Less work, same great taste.