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Olive garden raspberry mousse cheesecake
Olive Garden Raspberry Mousse Cheesecake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
RASPBERRY MOUSSE
1 1/2 teaspoons Gelatin
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
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.
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| Free recipe:
Olive garden raspberry mousse cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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