Lauries Amaretto Mousse Cheesecake Recipes

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Steps:

• Combine graham cracker crumbs and melted butter.
• Press into bottom and sides of a 9" springform pan and then chill.
• In a small saucepan, sprinkle the gelatin over the cold water.
• Let stand for one minute.
• Stir over low heat until dissolved, about 3 minutes.
• Put aside.
• Beat cream cheese and sugar until fluffy.
• Gradually add evaporated milk and lemon juice to cream cheese mixture.
• Beat until fluffy, about 2 minutes.
• Gradually beat the gelatin into cream cheese mixture along with liqueur and vanilla.
• Fold in the whipped cream.
• Pour into crust.
• Chill 8 hours or overnight.
• Garnish with chocolate sauce and berries, if desired.

Steps:

• 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.