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    Olive Garden Raspberry Mousse Cheesecake


    Source of Recipe


    net

    List of Ingredients




    Olive Garden Raspberry Mousse Cheesecake

    RASPBERRY MOUSSE
    1 1/2 teaspoons Gelatin
    1 1/2 tablespoons Cold water
    1/2 cup Preserves, raspberry
    2 tablespoons Sugar
    1 cup Heavy whipping cream
    FILLING
    1 pound Cream cheese, softened
    1/2 cup Sugar
    2 Eggs
    1/2 teaspoon Vanilla
    1 9" Pie crust, chocolate wafer, prepared


    Directions:
    FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.


    MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream

    Recipe
 

 

 

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