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Ingredientes
- Â Â Olive Garden's Clone
- Â Â Raspberry Mousse
- 1Â 1/2 tsp Gelatin
- 1Â 1/2 Tbsp. Cool water
- 1/2 c. Raspberry preserves
- 2 Tbsp. Sugar
- 1 c. Heavy whipping cream
- Â Â filling
- 1 lb Cream cheese - softened
- 1/2 c. Sugar
- 2 x Large eggs
- 1/2 tsp Vanilla
- 1 x 9" chocolate crumb crust - prepared
Direcciones
- FILLING-Preheat oven to 325 . Mix cream cheese, sugar, Large eggs and vanilla with electric mixer on medium till thoroughly blended, about 3 to 4 min. Pour into prepared crust. Place on baking sheet and bake for 25 min. Cold to refrigerated temperature.
- MOUSSE-Sprinkle gelatin over cool water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or possibly till gelatin is completely dissolved. (Or possibly heat on stove with 1 additional Tbsp. of water.) Combine gelatin with preserves.
- Refrigerate10 min.
- CREAM-Whip cream till soft peaks form. Add in 2 Tbsp. sugar and continue whipping till stiff peaks form. Measure out 1 1/2 c of whipped cream for mousse and set aside. Chill remainder of cream for topping. Gently fold raspberry mix into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Refrigerate1 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 506 | |
| Calories from Fat 307 | 61% |
| Total Fat 34.94g | 44% |
| Saturated Fat 19.7g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 283mg | 12% |
| Potassium 163mg | 5% |
| Total Carbs 42.72g | 11% |
| Dietary Fiber 0.3g | 1% |
| Sugars 36.08g | 24% |
| Protein 7.07g | 11% |
