Amaretto Mousse Cheesecake Food

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

AMARETTO CHEESECAKE

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.

AMARETTO MOUSSE CHEESECAKE

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.

ALMOND AMARETTO MOUSSE

Steps:

• Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
• Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
• Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
• Add extract, Amaretto, and lemon juice. Mix well and set aside.
• Whip cream, then fold into mixture.
• Whip egg whites until stiff (not dry), then fold into mixture.
• Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
• When serving, top with a little whipped cream & a sprinkle of almonds.

AMARETTO CHEESECAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
• Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.