—–waldine van geffen vghc Filling
Raspberry mousse 1 lb Cream cheese; soft
1 1/2 ts Gelatin 1/2 c Sugar
1 1/2 tb Cold water 2 Eggs
1/2 c Raspberry preserves 1/2 ts Vanilla
2 tb Sugar 1 9″ chocolate crumb crust
1 c Heavy whipping cream — prepared
FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and
vanilla with electric mixer on medium until thoroughly blended, about
3 to 4 minutes. Pour into prepared crust. Place on baking sheet and
bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute.
Micro on HIGH for 30 seconds or until gelatin is completely
dissolved. (Or heat on stove with 1 additional tb of water.) Combine
gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft
peaks form. Add 2 tb sugar and continue whipping until stiff peaks
form. Measure out 1-1/2 c of whipped cream for mousse and set aside.
Refrigerate remainder of cream for topping. Gently fold raspberry
mixture into measured whipped cream. Spread raspberry mousse on top
of chilled cheesecake, mounding slightly in the center. Chill 1 hour
before serving. To serve, cut cheesecake into 6 servings and top each
piece with a dloop of reserved whipped cream.
Yields
6 servings