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OLIVE GARDEN'S RASPBERRY MOUSSE CHEESECAKE
Filling
1 lb. cream cheese, softened
1/2 C. granulated sugar
2 eggs
1/2 tsp. vanilla extract
Preheat oven to 325ºF.
Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium speed 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
1 1/2 tsp. plain gelatine
1 1/2 tsp. cold water
1/2 C. raspberry preserves
2 T. granulated sugar
1 C. heavy whipping cream
9-inch chocolate crumb crust, prepared
Sprinkle gelatine over cold water, stir and let stand 1 minute. Microwave on high for 30 seconds or until gelatine is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatine with raspberry preserves. Chill 10 minutes.
Whip cream until soft peaks form. Add 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 toping. 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.