Olive Garden Raspberry Mousse Cheesecake Recipe

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AZ Cake Recipes -> Cheesecakes recipes -> Olive Garden Raspberry Mousse Cheesecake recipe
AZ Cake Recipes -> 'O' cake recipes -> Olive Garden Raspberry Mousse Cheesecake recipe

Olive Garden Raspberry Mousse Cheesecake recipe

Category: Cheesecakes

Olive Garden Raspberry Mousse Cheesecake ingredients:

		*CRUST*
1 1/4	cup	Graham cracker crumbs about 20 square
1/2	cup	Chopped toasted pecans
1/4	cup	brown sugar, firmly packed
1/4	cup	margarine or butter, melted
		-----FILLING-----
3	pk	soft cream cheese -- (8 ounce)
1	cup	Sugar
2	tbsp.	flour
3		Eggs
1	cup	Apple sauce
1/2	tsp.	Cinnamon
1		Dash or two of nutmeg
		-----TOASTED PECAN SAUCE-----
1/2	cup	butter Or margarine
1 1/4	cup	brown sugar, firmly packed
2	tbsp.	Light corn syrup
1/2	cup	Whipping cream
1	cup	Toasted pecans

Olive Garden Raspberry Mousse Cheesecake preparation:

1. FILLING-Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.

2. Pour into prepared crust.

3. Place on baking sheet and bake for 25 minutes.

4. Cool to refrigerated temperature.

5. mousse-Sprinkle gelatin over cold water, stir and let stand 1 minute.

6. Micro on HIGH for 30 seconds or until gelatin is completely dissolved.

7. (Or heat on stove with 1 additional tb of water.

8. ) Combine gelatin with preserves.

9. Chill 10 minutes.

10. CREAM-Whip cream until soft peaks form.

11. Add 2 tb sugar and continue whipping until stiff peaks form.

12. Measure out 1-1/2 c of whipped cream for mousse and set aside.

13. Refrigerate remainder of cream for topping.

14. Gently fold raspberry mixture into measured whipped cream.

15. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.

16. Chill 1 hour before serving.

17. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream.

18. Source: The Olive Garden.

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