Raspberry Mousse Cheesecake Recipes

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RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY MOUSSE CHEESECAKE



Raspberry Mousse Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust

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

WHITE CHOCOLATE-RASPBERRY MOUSSE CHEESECAKE



White Chocolate-Raspberry Mousse Cheesecake image

Befitting Christmas Day dessert, a New Year's celebration or even a holiday tea party, one thing's for sure: These flavors are a match made in heaven. -Crystal Morris, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 21

2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
FILLING:
2 cups white baking chips, divided
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
MOUSSE:
1 envelope unflavored gelatin
3 tablespoons cold water
1 tablespoon lemon juice
1 package (12 ounces) frozen unsweetened raspberries, thawed
1/2 cup sugar
1 large egg plus 1 large egg yolk, beaten
1/4 cup raspberry liqueur
1-1/2 cups heavy whipping cream, whipped
Fresh raspberries, white chocolate curls and mint leaves, optional

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan., In a microwave, melt 1 cup white chips; stir until smooth. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Beat in melted chips. Add eggs; beat on low speed just until combined. Fold in remaining chips. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor. Cover and process until smooth. Strain; discard seeds., In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°. Remove from the heat., Whisk a small amount of hot liquid into gelatin mixture; stir until gelatin is completely dissolved. Stir in liqueur and remaining hot raspberry mixture. Stir in remaining raspberry puree. Cover and refrigerate for 30 minutes. Fold in whipped cream. Spread over cheesecake., Refrigerate overnight. Remove sides of pan. Garnish with raspberries, white chocolate curls and mint leaves if desired.

Nutrition Facts : Calories 569 calories, Fat 39g fat (23g saturated fat), Cholesterol 164mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

RASPBERRY MOUSSE



Raspberry Mousse image

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

  • Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE



Olive Garden Raspberry Mousse Cheesecake image

Make and share this Olive Garden Raspberry Mousse Cheesecake recipe from Food.com.

Provided by Mysterygirl

Categories     Cheesecake

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
1 lb cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 (9 inch) chocolate crumb crusts, prepared

Steps:

  • FILLING-Preheat oven to 325 degrees.
  • 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 T of water.) Combine gelatin with preserves.
  • Chill 10 minutes.
  • CREAM-Whip cream until soft peaks form.
  • Add 2 T 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 dollop of reserved whipped cream.

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