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Milk Chocolate Amaretto Mousse Cheesecake Recipe
|Vanilla pound cake crumbs||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||1 Ounce, melted|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Amaretto liqueur||1 Tablespoon|
|Almond extract||2 Teaspoon|
|Ground espresso/French roast coffee / dry coffee||2 Teaspoon|
Serving size: Complete recipe
Calories 3954 Calories from Fat 2267
% Daily Value*
Total Fat 258 g397.7%
Saturated Fat 143.7 g718.5%
Trans Fat 0 g
Cholesterol 974.9 mg
Sodium 2393.6 mg99.7%
Total Carbohydrates 374 g124.7%
Dietary Fiber 5.1 g20.6%
Sugars 334.7 g
Protein 53 g105.8%
Vitamin A 179% Vitamin C
Calcium 74.6% Iron 49.7%
*Based on a 2000 Calorie diet
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.