Milk Chocolate Amaretto Mousse Cheesecake Recipe
Ingredients
| 1/2 cup vanilla pound cake crumbs | ||
| Unsweetened chocolate | 1 Ounce, melted | |
| Cream cheese | 1 1/2 Pound, softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1 Tablespoon Amaretto liqueur | ||
| Almond extract | 2 Teaspoon | |
| Espresso coffee | 2 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Egg | 1 | |
Directions
Preheat oven to 350°.
Grease the bottom of a 7-inch cheesecake pan.
Sprinkle the pound cake crumbs over the bottom of the pan.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together chocolate, cream cheese, sugar, cornstarch, Amaretto liqueur, almond extract, dry coffee and vanilla until smooth and fluffy (about five minutes).
Scrape bowl frequently, incorporating all ingredients.
Add egg and mix just to combine.
Pour over prepared crust.
Bake at 350° for 25-30 minutes.
Cheesecake will be puffed and set, but not firm.
Remove from oven, cool, cover with plastic wrap and refrigerate overnight.
Before serving, run knife around inside of pan and unmold.
Grease the bottom of a 7-inch cheesecake pan.
Sprinkle the pound cake crumbs over the bottom of the pan.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together chocolate, cream cheese, sugar, cornstarch, Amaretto liqueur, almond extract, dry coffee and vanilla until smooth and fluffy (about five minutes).
Scrape bowl frequently, incorporating all ingredients.
Add egg and mix just to combine.
Pour over prepared crust.
Bake at 350° for 25-30 minutes.
Cheesecake will be puffed and set, but not firm.
Remove from oven, cool, cover with plastic wrap and refrigerate overnight.
Before serving, run knife around inside of pan and unmold.
Chef
