Olive Garden's Raspberry Mousse Cheesecake


Raspberry Mousse
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream
1 lb. Cream cheese - softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9" chocolate crumb crust - prepared

Preparation Instructions:  

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. Microwave 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 dollop of reserved whipped cream.

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Raspberry Swirl Cheesecake

9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firmly packed dark brown sugar
3 8 oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablespoons flour
2 teaspoons vanilla extract
1 12 oz can raspberry dessert filling, strained

Directions: Preheat oven to 325F. In medium bowl, combine cookie crumbs, butter and brown sugar. Press firmly on bottom and sides of a 9" spring form pan. In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan, using spoon, drop the raspberry filling in to the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from the edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.

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White Chocolate Raspberry Cheesecake

2 c Bread crumbs; plain/dry
1/2 c Pecans; chopped
1/2 c Butter
1 ts Cinnamon
1/2 c Sugar
2 lb Cream cheese; softened
1 c Sugar
5 Eggs; extra large
6 oz Chocolate; white; melted
1 pt Raspberries
1/2 c Whipping cream
1/4 c Cornstarch
1 tb Vanilla
1 pt Raspberries
1/2 c Water
1/2 c Sugar
1/4 c Cornstarch
2 TB Rum (optional)

Put pecans in small bowl with butter and microwave on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.
Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350°F for 1-1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling.
Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Formatted by Rita Taule. Yield: 12 Servings.

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Blueberry-Raspberry Cake

Cinnamon Topping
1 cup sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or frozen, thawed
1 cup fresh raspberries or frozen, unsweetened, thawed

For topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
For cake: Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares. Serves 12. Bon Appétit April 1991 Barbara Steinberg: Syracuse, New York.

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