The best delicious Raspberry Mousse Cheesecake – Olive Garden recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Mousse Cheesecake – Olive Garden recipe today!
Hello my friends, this Raspberry Mousse Cheesecake – Olive Garden recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Mousse Cheesecake – Olive Garden is amazingly delicious, and addictive, everyone will be asking for more Raspberry Mousse Cheesecake – Olive Garden.
What Makes This Raspberry Mousse Cheesecake – Olive Garden Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Mousse Cheesecake – Olive Garden.
Ready to make this Raspberry Mousse Cheesecake – Olive Garden 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.
-RASPBERRY MOUSSE-
1 1/2 ts Gelatin 2 tb Sugar
1 1/2 tb Cold Water 1 c Heavy Whipping Cream
1/2 c Raspberry Preserves
CHEESECAKE FILLING
1 lb Softened Cream Cheese 1/2 ts Vanilla
1/2 c Granulated Sugar 1 9″ Chocolate Crumb Crust
2 Eggs
CHEESECAKE FILLING: Preheat oven to 325oF. Mix cream cheese, sugar,
eggs and vanilla with electric mixer on medium speed 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.
RASPBERRY MOUSSE: Sprinkle gelatin over cold water, stir and let
stand 1 minute. Microwave on high for 30 seconds or until gelatin is
completely dissolved. (Or heat on stove with 1 additional tablespoon
of water.) Combine gelatin with raspberry preserves. Chill 10
minutes.
Whip cream until soft peaks form. Add 2 tablespoons sugar and
continue whipping until stiff peaks form. Measure out 1-1/2 cups 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.
Yields
6 servings
Leave a Reply