Raspberry Cheesecake Mousse Recipe 475
RASPBERRY CHEESECAKE MOUSSE RECIPE - (4.7/5)
Provided by EmmaK
Number Of Ingredients 6
Steps:
- 1. Mix the cream cheese, sugar and egg yolks together until smooth 2. Heat the raspberries on a slow heat until they are broken down 3. Add the raspberries into the cream cheese mixture 4. Whip the cream until it has formed soft peaks and then mix into the cream cheese mixture 5. Pour into serving dishes (about the size of a teacup - in fact, I often serve mine in teacups - the heart shaped dish in the picture is because I'd made them for a special occasion) 6. In total, the mouse will take 4 hours to set. After a couple of hours, however, you can add the topping (step 7) 7. Warm the raspberry preserve in a pan until runny. Pour over the mouse. Leave to set for at least 10 minutes.
RASPBERRY MOUSSE CHEESECAKE
This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!
Provided by Dean Lawson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
- Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
- For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 42.1 g, Cholesterol 72.1 mg, Fat 21.4 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 12.1 g, Sodium 225.2 mg, Sugar 35 g
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- For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
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