Combine graham crackers with butter press into springform pan and chill. Sprinkle geletin over water and let stand one minute. stir over low heat until disolved, about 3 minures. set aside. beat cream cheese with sugar until fluffy about 2 minutes. add milk and lemon juice. beat on medium/high until fluffy.
gradually add gelitin, amaretto, and vanilla until blended. fold in whipping cream. pour into chilled crust. chill 8 hours or overnight. garnish with chocolate syrup and raspberries
Originally Submitted
1/6/2008
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