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Olive Garden Raspberry Mousse Cheesecake
Ingredients:
Raspberry mousse
1-1/2 ts Gelatin
1-1/2 tb Cold water
1/2 c Raspberry preserves
2 tb Sugar
1 c Heavy whipping cream
Filling
1 lb Cream cheese -- soft
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
1 9" chocolate crumb crust
-- prepared
Instructions:
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 dloop of
reserved whipped cream. Source: The Olive Garden. |
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