Olive Garden Raspberry Mousse Cheesecake

Recipe by Mysterygirl
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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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