-RASPBERRY MOUSSE-
1 1/2 ts Gelatin 2 tb Sugar
1 1/2 tb Cold Water 1 c Heavy Whipping Cream
1/2 c Raspberry Preserves
CHEESECAKE FILLING
1 lb Softened Cream Cheese 1/2 ts Vanilla
1/2 c Granulated Sugar 1 9″ Chocolate Crumb Crust
2 Eggs
CHEESECAKE FILLING: Preheat oven to 325oF. Mix cream cheese, sugar,
eggs and vanilla with electric mixer on medium speed until thoroughly
blended, about 3 to 4 minutes. Pour into prepared crust. Place on
baking sheet and bake for 25 minutes. Cool to refrigerated
temperature.
RASPBERRY MOUSSE: Sprinkle gelatin over cold water, stir and let
stand 1 minute. Microwave on high for 30 seconds or until gelatin is
completely dissolved. (Or heat on stove with 1 additional tablespoon
of water.) Combine gelatin with raspberry preserves. Chill 10
minutes.
Whip cream until soft peaks form. Add 2 tablespoons sugar and
continue whipping until stiff peaks form. Measure out 1-1/2 cups of
whipped cream for mousse and set aside. Refrigerate remainder of
cream for topping. Gently fold raspberry mixture into measured
whipped cream.
Spread raspberry mousse on top of chilled cheesecake, mounding
slightly in the center. Chill 1 hour before serving.
To serve, cut cheesecake into 6 servings and top each piece with a
dollop of reserved whipped cream.
Yields
6 servings