Crust:
1 1/4 C. chocolate wafer cookie crumbs
1/4 C. sugar
1/4 C. melted butter
Mix crust ingredients and pat into a 9 inch springform pan. Bake 10 minutes at
350°F. |
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Raspberry Mousse Cheesecake
Filling:
1 lb. cream cheese
1/2 C. sugar
2 eggs
1/2 t. vanilla
Preheat oven to 325°F. In a mixing bowl, beat cream cheese with sugar until
light and fluffy. Add eggs and vanilla and blend well. Pour filling into
prepared crust. Bake for 30 minutes. Cool and refrigerate. Cheesecake should be
cold before you add the mousse topping.
Mousse:
1 1/2 t. unflavored gelatin
1 1/2 T. water
1/2 C. raspberry preserves
2 T. sugar
1 C. heavy cream whipped stiff
Sprinkle gelatin over water stir and let stand 1 minute. Microwave for 20
seconds or until gelatin is dissolved. Do not get it too hot. Combine gelatin
with preserves. Chill 10 minutes.
Whip cream until soft peaks form, add sugar. Add 1 1/2 C. of the whipped cream
to the raspberry mixture. Gently fold it in. Refrigerate remaining whip cream
for topping. Spread the raspberry mousse on top of the cheesecake. Chill for at
least 1 hour. Top with reserved whip cream, at serving time.
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