Recipe - Olive Garden Raspberry Mousse Cheesecake

WALDINE VAN GEFFEN
VGHC42A
RASPBERRY MOUSSE
1 One half teaspoon Gelatin
1 One half tablespoon Cold water
One half cup Raspberry preserves
2 tablespoon Sugar
1 cup Heavy whipping cream
FILLING
1 pound Cream cheese softened
One half cup Sugar
2 Eggs
One half teaspoon Vanilla
1 9" chocolate crumb crust
Prepared

FILLINGPreheat 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. MOUSSESprinkle 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
tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAMWhip
cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until
stiff peaks form. Measure out 1One half cup 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini