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Raspberry Mousse Cheesecake Recipe

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This recipe for Raspberry Mousse Cheesecake, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
Mousse:
3 1/2 cups raspberries (fresh or frozen)
2 tsp gelatin powder
3 tbsp. cold water
1 1/2 cups heavy cream
12 oz cream cheese- softened
2 1/4 cup confectionary sugar - divided
1 tsp vanilla
red food coloring - optional

Crust:
1 cup graham cracker crumbs
2 tbsp. sugar
1/4 cup melted butter

Topping:
1 pint heavy cream
4 tbsp. confectionary sugar
1 tsp vanilla



Directions:
Directions:
Mousse:
Puree the raspberries, and strain over cheesecloth. Pour 3 tbsp water into microwave safe bowl - sprinkle gelatin evenly over : let rest 5 minutes. Heat on high 30 seconds. Whish for 1 minute and let cool 4 minutes. Do not let it cool completely. Whip the heavy cream until soft peaks form, add 1/4 cup confectionary sugar. Whisk until stiff peaks form.
In a separate bowl, mix together the confectionary sugar and cream cheese until combined and smooth. Add vanilla and food coloring. Whip until light and fluffy. Add to this the puree and warm gelatin. Fold in the whipped cream until combined.

Crust:
Mix together all ingredients and press in the bottom of the pie plate. Pour in the filling and place in the refrigerator at least 3 hours. Top with whipped cream, a fresh raspberry and a sprig of mint.

Personal Notes:
Personal Notes:
When I made this I used small mason jars (jam jars) and it worked very well. You can also use ramikins or make it as a whole cheesecake.

 

 

 

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