vrijdag 22 november 2013

Amaretto Mousse Cheesecake (Kopie)

*****
This amaretto mousse cheesecake has a super creamy texture! I'd grade it a a medium skill level recipe, just because of the steps.

It's not full of freaky unidentifiable ingredients. YAY! I'm all about that - cooking real food with *normal* ingredients. Most of us aren't looking to create decorated plates of food with an ingredient that is only found in one county. So read on...normal stuff is in this dessert!

This one of those Italian dessert recipes that doesn't use your oven. So for the tree hugging go green people - you can keep reading on. This is a cheesecake, but not the traditional baked cheesecake. It's cheesecake in flavor and in the fact it uses cream cheese. The title "mousse" is added due to the no baking. Think light and fluffy. Lotsa air. Use those beaters.

If this isn't the type of Italian cake you are looking for. Scroll below and see a full list of the Italian cakes I have on my site. Too, in the section below there are some questions and substitutions.

YIELD: 1 Serving

Ingredients:
* 2 cups graham cracker crumbs
* 1/2 cup butter
* 1 package unflavored gelatin (.25 ounce)
* 1/2 cup water
* 24 ozs. of cream cheese
* 1 cup white sugar
* 5 ozs of evaporated milk
* 1 teaspoon lemon juice
* 1/3 cup amaretto liqueur
* 1 teaspoon vanilla extract
* 3/4 cup heavy whipping cream

Procedure
* Stir together the graham cracker crumbs and melted butter.
* Press the mixture into the bottom and up the sides of a 9 inch springform pan. Go ahead and stick it in the refrigerator.
* Pour the water into a small saucepan.
* Sprinkle the gelatin over the water. I let it stand for a bit.
* Next stir the gelatin mixture over low heat until the gelatin is dissolved. Take it off the burner.
* In a separate bowl - beat the cream cheese and the white sugar till it's fluffy.
* Gradually add the evaporated milk and lemon juice. Beat until fluffy and no lumps!
* Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is blended.
* In a separate bowl, whip the heavy cream until peaks form - but not too much.
* Fold the whipped cream into the cream cheese mixture.
* Pour the filling into the chilled graham cracker crust.
* Refrigerate until firm.
* I leave the springform on until serving time.

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