* Exported from MasterCook *
OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Cakes Copycats
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 -- soft
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.
- - - - - - - - - - - - - - - - - -
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)