Ingredients for Olive Garden Raspberry Mousse Cheesecake
- 1 packet (about 1 tablespoon) unflavored gelatin
- Cold Water
- Raspberry Preserves
- 1 cup (200g) granulated sugar + 2 tablespoons (20g) powdered sugar
- Heavy Whipping Cream
- 16 oz (450g) cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- Chocolate Crumb Crusts
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How to Make Olive Garden Raspberry Mousse Cheesecake
- **Preheat & Prep:** Preheat oven to 325°F (160°C). Prepare your graham cracker crust (recipe not included, use your favorite store-bought or homemade crust).
- **Cream Cheese Filling:** In a large bowl, beat 16 oz (450g) cream cheese with 1 cup (200g) granulated sugar until smooth and creamy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix until thoroughly combined.
- **Bake the Cheesecake:** Pour the cream cheese mixture into the prepared crust. Place the cheesecake on a baking sheet to catch any spills. Bake for 25-30 minutes, or until the center is just set but still slightly jiggly.
- **Cool Completely:** Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- **Raspberry Mousse Prep:** In a small bowl, sprinkle 1 packet (about 1 tablespoon) unflavored gelatin over ¼ cup (60ml) cold water. Let stand for 1 minute to bloom.
- **Bloom Gelatin:** Microwave on high for 15-20 seconds, or until the gelatin is completely dissolved. Stir until smooth.
- **Combine Gelatin & Raspberry:** Gently stir the dissolved gelatin into 1 cup (240ml) raspberry preserves (or seedless raspberry jam).
- **Chill the Raspberry Mixture:** Refrigerate the raspberry mixture for 10-15 minutes, or until slightly thickened.
- **Whip the Cream:** In a chilled bowl, beat 2 cups (473ml) heavy cream with 2 tablespoons (20g) powdered sugar until stiff peaks form.
- **Make the Mousse:** Gently fold 1 ½ cups (355ml) of the whipped cream into the chilled raspberry mixture until just combined.
- **Assemble the Cheesecake:** Spread the raspberry mousse evenly over the top of the chilled cheesecake, mounding slightly in the center.
- **Chill & Serve:** Refrigerate for at least 1 hour to allow the mousse to set completely. Before serving, top each slice with a dollop of the reserved whipped cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
169g
Fat
143g
Carbs
20g