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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tbsp sugar
Raspberry Mouse
1 1/2 tsp gelatin
1 1/2 tbsp cold water
1/2 cup raspberry preserves
2 tbsp sugar
1 cup heavy whipping cream
Filling
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
Cream
1 pint whipping cream
2 tbsp sugar
Garnish
Reserved whipped cream and raspberries
Preheat oven to 325. Crust: Combine ingredients; press into bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Chill 1 hour or until firm.
Filling: Mix filling ingredients until thoroughly blended and pour into crust. Place on a baking sheet and bake for 25 minutes. Cool in refrigerator.
Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave for 30 seconds or until gelatin is completely dissolved. Combine mixture with preserves. Chill 10 minutes.
Cream: Whip cream until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups shipped cream for mousse and set aside. Refrigerate remainder of cream for topping.
Gently fold raspberry mixture into measured whipped cream. Spread mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve cheese, top each piece with a dollop of reserved whipped cream and fresh raspberries, if desired.
NOTE: I like to drizzle it with this sauce instead:
Raspberry Sauce
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tbsp cornstarch
2 tsp lemon juice
In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
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RASPBERRY MOUSSE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tbsp sugar
Raspberry Mouse
1 1/2 tsp gelatin
1 1/2 tbsp cold water
1/2 cup raspberry preserves
2 tbsp sugar
1 cup heavy whipping cream
Filling
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
Cream
1 pint whipping cream
2 tbsp sugar
Garnish
Reserved whipped cream and raspberries
Preheat oven to 325. Crust: Combine ingredients; press into bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Chill 1 hour or until firm.
Filling: Mix filling ingredients until thoroughly blended and pour into crust. Place on a baking sheet and bake for 25 minutes. Cool in refrigerator.
Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave for 30 seconds or until gelatin is completely dissolved. Combine mixture with preserves. Chill 10 minutes.
Cream: Whip cream until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups shipped cream for mousse and set aside. Refrigerate remainder of cream for topping.
Gently fold raspberry mixture into measured whipped cream. Spread mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve cheese, top each piece with a dollop of reserved whipped cream and fresh raspberries, if desired.
NOTE: I like to drizzle it with this sauce instead:
Raspberry Sauce
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tbsp cornstarch
2 tsp lemon juice
In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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