Olive Garden Raspberry Mousse Cheesecake Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust
1 pound cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and vanilla extract with electric
mixer on medium until thoroughly blended, about 3 to 4 minutes.
Pour into the prepared crust. Place on baking sheet and bake for 25
minutes. Cool to refrigerated temperature.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand
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 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.
Razzle Dazzle Recipes
>Don't forget to visit our other
Recipe Site at
That's My Home