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Olive Garden's Rasberry Cheesecake

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This raspberry mousse cheese cake is to "die for".

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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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