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.
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INGREDIENTS:
12oz Fat free cream cheese
1 Tbsp all pourpose flour
1/2 tsp vanilla extract
1 whole egg
1 egg white
1cup raspberries
1 reduced fat graham cracker pie crust
3/4 cup Splenda or other sugar substitute
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170 Calories
8g Protein
23g Carbs
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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
White Chocolate Raspberry Cheesecake Bites - High Prairie Life
Tasty, bite sized desserts that are perfect for any occasion!
White Chocolate Raspberry Cheesecake Bites
Makes 48 bites
Ingredients:
CRUST
1-1/2 cups Oreo cookie crumbs, cream centers removed (about 22 cookies)
6 Tbl salted butter, melted
RASPBERRY SAUCE
5oz fresh or frozen raspberries
1 Tbl granulated sugar
1-1/2 tsp cornstarch dissolved in 3 Tbl water
1 tsp Framboise
CUSTARD
6oz pure white chocolate chips
1/4 cup half and half
12oz cream cheese, softened
1/4 cup sugar
2 large eggs
1 tsp vanilla extract
Directions:
CRUST
1. In a large bowl, add the cookie crumbs with melted butter until well mixed. It should look like wet sand. Scoop 1 tsp of mixture into 48 lined mini muffin tins. Press down to form bottom of crust.
2. Preheat oven to 325 degrees. Place the rack in the lower, middle position.
RASPBERRY SAUCE
3. Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil. Stir often. Once the mixture is thickened, remove from heat and set aside.
CUSTARD
4. In a saucepan, melt the white chocolate chips and the half and half on low heat. Stir often. Once melted remove from heat.
5. In a large bowl, mix together cream cheese and sugar until smooth. Beat in one egg at a time. Add vanilla. Then add the melted white chocolate mixture. Mix well.
6. Scoop 1 Tbl of custard evenly into the lined mini muffin tins. Dollop 1/2 tsp of raspberry sauce over the custard. Gently use a toothpick to swirl the mixture.
7. Bake for 20 minutes until the tops are puffy and lightly brown. They should not be sticky to touch. Let cool to room temperature. Cover and chill in the fridge. Top with whipped cream or fresh raspberries and a mint leaf.
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White Chocolate Raspberry Cheesecake
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