Olive Garden Raspberry Mousse Cheesecake

* Exported from MasterCook *

OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Source: The Olive Garden.

Recipe By :



- - - - - - - - - - - - - - - - - -