Olive Garden's Rasberry Cheesecake

By DebCooks

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

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.