How To make Olive Garden Raspberry Mousse Cheesecake
WALDINE VAN GEFFEN VGHC42A:
RASPBERRY MOUSSE 1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Raspberry preserves
2 tablespoons Sugar
1 cup Heavy whipping cream
FILLING 1 pound Cream cheese softened
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust :
prepared
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. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c 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 dloop of reserved whipped cream. Source: The Olive Garden.
How To make Olive Garden Raspberry Mousse Cheesecake's Videos
Olive Garden White Chocolate Raspberry Cheesecake
Make Olive Garden's white chocolate raspberry cheesecake at home. Who doesn't love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?
Recipe:
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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White Chocolate Raspberry Cheesecake
Cacao Barry ZEPHYR 34% White Chocolate
Raspberry Cheesecake Recipe
Easy to make, fun and just sensational Raspberry Cheesecake Recipe. Enjoy!
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Raspberry Cheesecake Recipe
750gr cream cheese
1 cup sugar
3 eggs
1 teaspoon natural vanilla extract
2 tablespoons raspberry jam
1 package of ladyfingers cookies
Topping
500gr whipping cream
1 teaspoon natural vanilla extract
2 tablespoons raspberry jam or to taste
1 cup fresh or frozen raspberries
Chocolate raspberry cheesecake#shorts #chocolate #cheesecake
Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet: