Olive garden raspberry mousse cheesecake
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Olive garden raspberry mousse cheesecake
  Mousse    Cheesecakes    Copycat  
Last updated 6/12/2012 12:45:19 AM. Recipe ID 5070. Report a problem with this recipe.
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      Title: Olive garden raspberry mousse cheesecake
 Categories: Fruits, Cheesecakes, Copycat
      Yield: 6 Servings
 
           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 -- softened
    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.
  
  




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Recipe ID 5070 (Apr 03, 2005)

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