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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Chocolate Raspberry Cheesecake
A favorite family desert recipe in my family around the holidays, and well, just because. This will have you licking the plate and quickly abandoning any preconceived New Years resolutions! I mean look at this thing! You tried to lick the screen didn't you...
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Legendary White Chocolate Raspberry Cheesecake
See a glimpse of how every cheesecake is truly handmade, including our legendary White Chocolate Raspberry Cheesecake - just like it was 45 years ago!
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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How to make Mary Berry White Chocolate & Raspberry Cheesecake ???? | The Recipe Reels
Anna shows us how to make Mary Berry's delicious White Chocolate & Raspberry Cheesecake.
Ingredients:
For the base-
-150g digestive biscuits
- 60g butter (plus extra for greasing)
-1tbsp demerara sugar
For the topping-
-200g white chocolate
-1x 250g tub of philidelphia (mascarpone cheese)
-300ml pouring double cream
-1tsp vanilla extract
250g Fresh raspberries
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Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
Printable Version:
More Desserts:
Tiramisu Ice Cream:
Tiramisu Truffles:
Tiramisu Mousse Cake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
Chocolate Cheesecake:
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.