Raspberry Mousse Cheesecake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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RASPBERRY MOUSSE CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. Ingredients:
1-1/2 teaspoons gelatin |
1-1/2 tablespoons cold water |
1/2 cup raspberry preserves |
2 tablespoons granulated sugar |
1 cup heavy whipping cream |
filling |
1 pound cream cheese softened |
1/2 cup granulated sugar |
2 eggs |
1/2 teaspoon vanilla |
9 chocolate crumb crust prepared |
Directions:
1. Preheat oven to 325.
2. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium 4 minutes.
3. Pour into prepared crust then place on baking sheet and bake 25 minutes.
4. Cool to refrigerated temperature.
5. To prepare mousse sprinkle gelatin over cold water then stir and let stand 1 minute.
6. Microwave on high for 30 seconds or until gelatin is completely dissolved.
7. Combine gelatin with preserves then chill 10 minutes.
8. To make cream whip cream until soft peaks form.
9. Add 2 tablespoon sugar and continue whipping until stiff peaks form.
10. Measure out 1-1/2 cups whipped cream for mousse and set aside.
11. Refrigerate remainder of cream for topping.
12. Gently fold raspberry mixture into measured whipped cream.
13. Spread raspberry mousse on top of chilled cheesecake mounding slightly in the center.
14. Chill 1 hour before serving.
15. To serve cut cheesecake into 6 servings and top each piece with a dollop of whipped cream.
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