Raspberry Mousse Cheesecake Recipe
Tried it? Rate this Recipe:
|
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.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Raspberry Mousse Cheesecake is from