Olive Garden Raspberry Mousse Cheesecake Recipes
OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE
Make and share this Olive Garden Raspberry Mousse Cheesecake recipe from Food.com.
Provided by Mysterygirl
Categories Cheesecake
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- FILLING-Preheat oven to 325 degrees.
- 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 T of water.) Combine gelatin with preserves.
- Chill 10 minutes.
- CREAM-Whip cream until soft peaks form.
- Add 2 T 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 dollop of reserved whipped cream.
RASPBERRY MOUSSE CHEESECAKE
This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!
Provided by Dean Lawson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
- Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
- For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 42.1 g, Cholesterol 72.1 mg, Fat 21.4 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 12.1 g, Sodium 225.2 mg, Sugar 35 g
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- Preheat oven to 325 degrees. 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.
- 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 stove with 1 additional tablespoon of water). Combine gelatin with preserves. Chill 10 minutes.
- Whip cream until soft peaks form. Add 2 tablespoons of sugar and continue whipping until stiff peaks form. Measure out 1 and 1/2 cup of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream.
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