Olive Garden Raspberry Mousse Cheesecake Recipe

The best delicious Olive Garden Raspberry Mousse Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Olive Garden Raspberry Mousse Cheesecake recipe today!

Hello my friends, this Olive Garden Raspberry Mousse Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Olive Garden Raspberry Mousse Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Olive Garden Raspberry Mousse Cheesecake.

What Makes This Olive Garden Raspberry Mousse Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Olive Garden Raspberry Mousse Cheesecake.

Ready to make this Olive Garden Raspberry Mousse Cheesecake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


WALDINE VAN GEFFEN
VGHC42A—–
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 — softened
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
1 9″ chocolate crumb crust —
Prepared

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.

Yields
6 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *