WALDINE VAN GEFFEN
VGHC42A—–
RASPBERRY MOUSSE
1 1/2 ts Gelatin
1 1/2 tb Cold water
1/2 c Raspberry preserves
2 tb Sugar
1 c Heavy whipping cream
FILLING
1 lb Cream cheese — softened
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
1 9″ chocolate crumb crust —
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
