Recipe: Olive Garden Raspberry Mousse Cheescake

OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE
Notes: Another great dessert by Olive Garden.

FOR THE CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 (9-inch) chocolate crumb crust
FOR RASPBERRY MOUSSE TOPPING:
1 1/2 teaspoons unflavored gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
1 cup heavy whipping cream
2 tablespoons granulated sugar

TO PREPARE THE CHEESECAKE:
Preheat oven to 325 degrees F.

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 to 35 minutes. Let cool slightly, then refrigerate until cold.

TO PREPARE THE RASPBERRY MOUSSE:
Sprinkle gelatin over 1 1/2 tablespoons cold water. Stir and let stand 1 minute. Microwave on high power for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.)

Combine gelatin mixture with raspberry preserves. Chill 5 minutes. Do not chill longer than 5 minutes or mousse will be lumpy.

While raspberry mixture chills, whip cream until soft peaks form. Add sugar and continue whipping until stiff peaks form. Measure 1 1/2 cups of whipped cream for mousse. Refrigerate remaining cream for topping.

Using a wire whisk, gently fold raspberry mixture into 1 1/2 cups whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Let chill at least 1 hour before serving.

To serve, cut cheesecake into servings; top each piece with a dollop of reserved whipped cream.