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| 1 1/2 Tsp. | Gelatin |
| 1 1/2 Tbsp. | Cold Water |
| 1/2 Cup | Raspberry Preserves |
| 2 Tbsp. | Sugar |
| 1 Cup | Heavy Whipping Cream |
| 1 Lb. | Cream Cheese, softened |
| 1/2 Cup | Granulated Sugar |
| 2 | Eggs |
| 1/2 Tsp. | Vanilla |
| 1 | 9-inch Chocolate Crumb Crust, prepared |
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| 1. |
FILLING: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium speed until thoroughly blended, about 3 - 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. |
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| 2. |
RASPBERRY MOUSSE: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on high for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional Tbsp. of watter.) Combine gelatin with raspberry preserves. Chill 10 minutes. |
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| 3. |
Whip cream until soft peaks form. Add 2 Tbsp sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. |
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| 4. |
Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 6
Prep. Time:
Utensils: Springform Pan
Notes: |
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