Almond Mousse Cheesecake is a modern American recipe for a classic no-bake cheesecake on a biscuit (cookie) base and with a cream cheese filling set with gelatine and lightened with whipped cream flavoured with almond extract that's topped with blanched almonds. The full recipe is presented here and I hope you enjoy this classic American version of: Amaretto Mousse Cheesecake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
280g Graham Cracker (or Digestive Biscuit) Crumbs
100g butter or margarine, melted and cooled
1 envelope unflavoured gelatine (7g powdered gelatine)
180ml cold water
720g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
250g sugar
120ml evaporated milk
1 tsp Lemon juice
1/2 tsp almond extract
1 tsp vanilla extract
180ml whipping or double cream, whipped
halved, blanched almonds, to decorate
Method:
In a bowl, combine the biscuit (cookie) crumbs and the butter. Mix to combine thoroughly then press into the base and part of the way up the sides of a 22cm diameter springform cake tin before setting in the refrigerator to chill.
Place the cold water in a saucepan then sprinkle the gelatine over the top. Set aside to stand for 1 minute then stir over low heat until completely dissolved (about 3 minutes) then take off the heat and set aside.
Meanwhile, in a large bowl soften the cream cheese then cream with the sugar until light and fluffy. Gradually beat in the evaporated milk and lemon juice then beat rapidly until the mixture is very fluffy. Gradually beat in the cooled gelatine mixture along with the almond and the vanilla extracts until thoroughly blended.
Gently fold in the whipped cream then pour into the chilled crust. Return to the refrigerator and allow to set and chill thoroughly for at least 8 hours before removing the sides of the tin. Decorate the top with the almonds and, If desired, garnish with chocolate sauce and berries before serving.
Click on the image, above to submit to Pinterest.
