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Olive Garden Raspberry Mousse Cheesecake
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RASPBERRY MOUSSE:
1-1/2 teaspoonsg elatin
1-1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
FILLING:
1 pound cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust, prepared
FILLING:
Preheat oven to 325*. Mix cream cheese, sugar, eggs and
vanilla with an 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.
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 the stove with 1 additional tbl 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 cups of whipped cream for mousse and set aside. Refrigerate the remainder of the 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.
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