Rate this recipe
4.3/5
(3 Votes)
Ingredients
- Filling:
- 2-8oz cream cheese, softened
- 1/2 c sugar
- 2 large eggs
- 1/2 teas vanilla
- 1-9 inch prepared chocolate crumb crust or shortbread
- Raspberry Mousse:
- 1 1/2 teas unflavored gelatin
- 2 T cold water
- 8 T seedless raspberry preserves
- 1 teas lemon juice
- 3/4 c heavy cream
- 2 T sugar
Details
Servings 8
Preparation
Step 1
Filling:
Heat over to 325. Beat all ingredients in mixer bowl until smooth. Spread into crust. Bake 35-40 minutes, until center is just set. Cool 30 minutes. Refrigerate 1 1/2 hours.
Raspberry Mousse:
Sprinkle gelatin over water in microwaveproof bowl. Let stand 2 minutes. Microwave on high for 40 seconds, stir until gelatin is dissolved. Gradually whisk in preserves; add juice. Refrigerate 10 minutes until cold.
Beat cream and sugar in bowl to stiff peaks, fold into raspberry mixture. Spread mousse on top on cheesecake. Refrigerate 1 hour or until set.
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