Raspberry Mousse Cheesecake
A sumptuous dessert that combines creamy cheesecake with light, airy raspberry mousse for a delightful treat.
Ingredients
Crust ingredients
- 1.5 cups crushed graham crackers For a buttery, crispy crust.
- 0.25 cups melted butter Rich and smooth, binding the crust together.
- 2 tbsp sugar Enhances the sweetness of the crust.
Cheesecake filling ingredients
- 16 oz cream cheese, softened The heart of the cheesecake.
- 0.5 cups sugar For added sweetness.
- 1 tsp vanilla extract Adding depth to the cheesecake.
- 0.5 cups sour cream For subtle tang and creaminess.
- 2 eggs For richness and structure.
Raspberry mousse ingredients
- 1.5 cups fresh raspberries Bright and juicy.
- 0.25 cups sugar For raspberry layer sweetness.
- 1 tsp lemon juice Enhances raspberry flavor.
- 1.5 tsp gelatin powder For perfect set and texture.
- 2 tbsp water For dissolving gelatin.
- 0.5 cups heavy cream, whipped Creating a cloud-like mousse topping.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until resembling damp sand.
- Press mixture into the base of a springform pan, then bake for 10 minutes until lightly golden. Allow to cool.
Cheesecake filling
- In another bowl, beat softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add sour cream and mix thoroughly, then add eggs one at a time, beating well after each addition.
- Pour cheesecake batter over cooled crust and smooth the top. Bake for about 40 minutes until just set. Let cool completely.
Raspberry mousse preparation
- In a blender, combine raspberries, 1/4 cup sugar, and lemon juice. Blend until pureed and strain to remove seeds.
- Sprinkle gelatin over water and let bloom for 5 minutes, then heat until dissolved and stir into raspberry puree.
- Whip heavy cream until soft peaks form, then carefully fold in raspberry mixture.
Assembly
- Spread raspberry mousse over cooled cheesecake and refrigerate for at least 4 hours until set.
- Unclasp springform pan and carefully remove. Garnish with fresh raspberries.
Notes
Ensure cream cheese is softened for a smooth batter. Fold whipped cream gently to maintain the lightness of the mousse. Allow for proper cooling and setting times.