HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Olive Garden's Raspberry Mousse Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Chocolate Cookie Crust: 2 cups chocolate cookie crumbs 3 tbsp. melted butter Cheesecake Filling: 1 pound softened cream cheese 1/2 cup sugar 2 large eggs 1/2 tsp. vanilla extract Raspberry Mousse: 1 1/2 tsp. powdered gelatin 1 1/2 tbsp. cold water 1/2 cup seedless raspberry preserves 2 tbsp. sugar 1 cup heavy or whipping cream Directions For Crust: Stir together chocolate cookie crumbs and melted butter until evenly moistened. Press crust mixture evenly into the bottom of a 9 inch springform pan. Refrigerate while preparing filling. For Filling: Preheat oven to 350 degrees. Beat together softened cream cheese, sugar, eggs and vanilla on medium speed in a large bowl, about 3 to 4 minutes until well blended. Pour filling over the prepared crust. Place cheesecake on a sheet pan and bake 25 minutes. Refrigerate cheesecake 4 to 6 hours until chilled. For Raspberry Mousse: Place cold water in a small bowl and sprinkle gelatin over. Let stand 1 minute. Microwave on High 30 seconds. Stir until gelatin is dissolved. Stir in preserves and refrigerate 10 minutes. Whip cream to soft peaks in a medium bowl. Add sugar and beat to stiff peaks. Separate 1 1/2 cups whipped cream into a medium bowl and fold in raspberry mixture. Refrigerate remaining whipped cream. Spread mousse over cheesecake, mounding slightly in the center. Refrigerate at least 1 hour before serving. Carefully remove pan sides and slice. Serve cheesecake slices with dollops of the reserved whipped cream. Serves 8 to 10. Related Recipes •   Easy Brownie-Mocha Mousse Pie •   Valentine's Day Mousse-Filled Strawberries •   White Chocolate Raspberry Cheesecake Smoothie Cocktail •   Valentine's Raspberry Chocolate Cheesecake •   Chocolate Mousse Cheesecake •   Easy Summer Berry Cheesecake Squares •   Ricotta Raspberry Cheesecake •   Easter Raspberry Ring Salad with Creamy Fruit Filling •   White Chocolate and Fresh Raspberry Cheesecake •   Olive Garden's Toasted Ravioli •   Sophisticated Raspberry Brownies •   Raspberry Cheesecake Brownies •   Morton's Steakhouse Famous Caesar Salad •   Family Style Chocolate Raspberry Walnut Brownies •   Fancy Party Glazed Raspberry Brownies •   White Chocolate Raspberry Fudge •   Olive Garden's Fried Mozzarella •   Raspberry Champagne Cocktail •   Chocolate Berry Smoothie •   Olive Garden Chocolate Chip Cookie Dough Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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