Garnish: left over whipped cream, 3 Tbsp. Amaretto, 2 Tbsp. icing sugar, 1/4 cup sliced almonds toasted Put 1/4-cup water and gelatin in saucepan, let sit 5-min. Blend egg yolks and sugar until light. Add warm milk slowly. Dissolve gelatin over (warm) stove. Add egg mixture to gelatin; cook until thick, then cool. Blend cream cheese, almond extract, Amaretto, and add egg/gelatin mixture. Beat egg whites, adding 1/4-cup sugar. Whip cream, and fold in egg whites. Add 2/3 of this to cream cheese mixture, and pour onto crumb crust. Mix remaining whipped cream mixture with 3 Tbsp. liqueur and icing sugar, and put on top. Sprinkle with toasted sliced almonds (or use more almonds and pat around side of cake. Refrigerate. (Prepare 24 hrs in advance for best results)
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