Yield: 6 servings
|1½ tablespoon||Cold Water|
|½ cup||Raspberry Preserves|
|1 cup||Heavy Whipping Cream|
|1 pounds||Softened Cream Cheese|
|½ cup||Granulated Sugar|
|1||9" Chocolate Crumb Crust|
CHEESECAKE FILLING: Preheat oven to 325oF. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium speed 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.
RASPBERRY MOUSSE: 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 raspberry preserves. Chill 10 minutes.
Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1-½ cups 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.
From: Olive Garden Italian Restaurants. Typed by Syd Bigger.
NOODLES OR RICE. Submitted By "INTERNATIONAL COOKING WITH COCA-COLA", A GIVE AWAY