Raspberry Recipes from Razzle
Raspberry Mousse Cheesecake Recipe
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Raspberry Mousse Cheesecake
1 1/4 C. chocolate wafer cookie crumbs
1/4 C. sugar
1/4 C. melted butter
Mix crust ingredients and pat into a 9 inch springform pan. Bake 10
minutes at 350°F.
1 lb. cream cheese
1/2 C. sugar
1/2 t. vanilla
Preheat oven to 325°F. In a mixing bowl, beat cream cheese with
sugar until light and fluffy. Add eggs and vanilla and blend well.
Pour filling into prepared crust.
Bake for 30 minutes. Cool and refrigerate. Cheesecake should be cold
before you add the mousse topping.
1 1/2 t. unflavored gelatin
1 1/2 T. water
1/2 C. raspberry preserves
2 T. sugar
1 C. heavy cream whipped stiff
Sprinkle gelatin over water stir and let stand 1 minute. Microwave
for 20 seconds or until gelatin is dissolved. Do not get it too hot.
Combine gelatin with preserves. Chill 10 minutes.
Whip cream until soft peaks form, add sugar. Add 1 1/2 C. of the
whipped cream to the raspberry mixture. Gently fold it in.
Refrigerate remaining whip cream for topping. Spread the raspberry
mousse on top of the cheesecake. Chill for at least 1 hour. Top with
reserved whip cream, at serving time.