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RASPBERRY MOUSSE CHEESECAKE PIE

Recipe Introduction


THIS RECIPE IS FROM THE OLIVE GARDEN'S RESTAURANT WHICH I GOT FROM COPYKATS.





List of Ingredients



• RASPBERRY MOUSSE:
  
• 1 1/2 TEASPOON GELATIN
  
• 1 1/2 TABLESPOON 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 EGGSS
  
• 1/2 TEASPOON VANILLA
  
• ******************************************************************************
  
• 9" CHOCOLATE CRUMB PIE CRUST
  






Instructions



1. PREHEAT OVEN TO 325°.
   
   
2. BEAT CREAM CHEESE, SUGAR, EGGS AND VANILLA WITH ELECTRIC MIXER ON MEDIUM UNTIL THOROUGHLY BLENDED, ABOUT 3 TO 4 MINUTES.
   
   
3. POUR INTO PREPARED CRUST. PLACE ON A BAKING SHEET AND BAKE FOR 25 MINUTES. REMOVE FROM OVEN AND COOL 10 MINUTES. PLACE IN REFRIGERATOR TO COOL.
   
   
4. SPRINKLE GELATIN OVER COLD WATER, STIR AND LET STAND 1 MINUTE OR MICROWAVE ON HIGH FOR 30 SECONDS OR UNTIL GELATIN IS COMPLETELY DISSOLVED OR HEAT ON STOVE WITH AN ADDITIONAL TABLESPOON OF WATER. COMBINE GELATIN WITH PRESERVES. CHILL 10 MINUTES. SET ASIDE.
   
   
5. BEAT HEAVY CREAM UNTIL SOFT PEAKS FORM, ADD 2 TABLESPOONS SUGAR AND CONTINUE WHIPPING UNTIL STIFF PEAKS FORM.
   
   
6. MEASURE OUT 1 1/2 CUPS OF WHIPPED CREAM FOR MOUSSE AND SET ASIDE.
   
   
7. REFRIGERATE REMAINDER OF CREAM FOR TOPPING.
   
   
8. GENTLY FOLD RASPBERRY MIXTURE INTO 1 1/2 CUPS WHIPPED CREAM MIXING WELL.
   
   
9. SPREAD RASPBERRY MOUSSE ON TOP OF CHILLED CHEESECAKE, MOUNDING SLIGHTLY IN THE CENTER.
   
   
10. CHILL 1 HOUR BEFORE SERVING.
    
    
11. TO SERVE, CUT CHEESECAKE INTO 6 SERVINGS AND TOP EACH SLICE WITH A DOLLOP OF RESERVED WHIPPED CREAM.