Olive Garden Raspberry Mousse Cheesecake

125 minutes Prep: 20 minutes Cook: 25 minutes

921 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients


Raspberry mousse
1 1/2	teaspoons	gelatin
1 1/2	tablespoons	water	cold
1/2	cup	raspberry preserves
2	tablespoons	sugar
1	cup	heavy whipping cream
		filling	Filling
1	pound	cream cheese	softened
1/2	cup	sugar
2	large	eggs
1/2	teaspoon	vanilla extract
1	9	pie shell (9 inch)	chocolate crumb, prepared

Directions

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.

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Nutrition Facts

Serving Size 267g

Amount per Serving

Calories 921 73% of calories from fat

	% Daily Value*
Total Fat 74.0g	114%
Saturated Fat 43.0g	214%
Trans Fat 0.0g
Cholesterol 312mg	104%
Sodium 598mg	25%
Total Carbohydrate 52.0g	17%
Dietary Fiber 0.0g	1%
Sugars 33.0g
Protein 14.0g	29%

Vitamin A	50%		Vitamin C	1%
Calcium	15%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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