*  Exported from  MasterCook  *
 
                  Olive Garden Raspberry Mousse Cheesecake
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
                         RASPBERRY MOUSSE
    1 1/2  teaspoons     Gelatin
    1 1/2  tablespoons   Cold water
      1/2  cup           Raspberry preserves
    2      tablespoons   Sugar
    1      cup           Heavy whipping cream
                         FILLING
    1      pound         Cream cheese -- softened
      1/2  cup           Sugar
    2                    Eggs
      1/2  teaspoon      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.
 
                    
 
 
 
 
 
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