Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
White Chocolate Raspberry Cheesecake
Chocolate Mousse Cheesecake
Raspberry Cheesecake Pie
Royal Raspberry Cheesecake
Amaretto Mousse Cheesecake
MORE
Top Related Articles
Baking Cheesecake, Step by Step
Ten twists on one great cheesecake
Making Cheesecake Filling
Making Crumb Crusts
Very Berry Shortcake Simplified
Raspberries Rule
Troubleshooting: Cheesecakes (Video)
Create Your Own Coffeecake
Decorating Cakes: Finishing Touches
Decorating a Flag Cake
Related Collections
Easter Cheesecakes
Cheesecakes
Quick and Easy Desserts
Raspberry
Valentine's Day Desserts
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Raspberry Mousse Cheesecake
SUBMITTED BY:
Dean Lawson
PHOTO BY:
HOLLYWOODS
"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!!"
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
Original recipe yield 1 - 9 inch deep-dish pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
FOOTNOTE
More Cheesecake Tips
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Feb. 11, 2004 by AVERYSMYLOVE
X
Full Review
AVERYSMYLOVE
Feb. 11, 2004
This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made a raspberry chocolate cheesecake--YUM!
Was this review helpful?
[
YES
]
6 users found this review helpful
This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made...
MORE
MORE
Reviewed on Feb. 11, 2004 by BAKERP
X
Full Review
BAKERP
Feb. 11, 2004
I just made this for a ladies tea and it was a huge success. I used a small 8" springform pan and used one package of neufchatel cheese instead of 2 full-leaded. Loved it!
Was this review helpful?
[
YES
]
4 users found this review helpful
I just made this for a ladies tea and it was a huge success. I used a small 8" springform pan...
MORE
MORE
Reviewed on Mar. 25, 2006 by LISA L
X
Full Review
LISA L
Mar. 25, 2006
This cheesecake was okay. The cheesecake part was not sweet enough, and the raspberry mousse on top was a little lacking, too. I would not make this again.
Was this review helpful?
[
YES
]
3 users found this review helpful
This cheesecake was okay. The cheesecake part was not sweet enough, and the raspberry mousse...
MORE
MORE
Reviewed on Feb. 21, 2004 by RICHSIRISHROSE
X
Full Review
RICHSIRISHROSE
Feb. 21, 2004
I loved this recipe. The only thing I would change is, I would not make as much raspberry mousse because when I cut into the well chilled cheesecake, the mousse ran into the area where I just removed the piece of cheesecake. It made it a little messy for presentation, but the taste is wonderful. I also garnished it with fresh raspberries and blackberries. It really added to the dish.
Was this review helpful?
[
YES
]
3 users found this review helpful
I loved this recipe. The only thing I would change is, I would not make as much raspberry...
MORE
MORE
Reviewed on Feb. 11, 2004 by
LISAGHM
X
Full Review
LISAGHM
Feb. 11, 2004
This was very good! I added 1/3 cup of sour cream and the cheesecake was luscious! We'll be having this again!
Was this review helpful?
[
YES
]
3 users found this review helpful
This was very good! I added 1/3 cup of sour cream and the cheesecake was luscious! We'll be...
MORE
MORE
Reviewed on Aug. 29, 2005 by
YOUNGWONTON
X
Full Review
YOUNGWONTON
Aug. 29, 2005
This was a all around good recipie. The mousse is great (although halving the amount of the jam and whip topping would still cover the whole cheesecake). I was slightly disappointed by the recommended cook time. I may have messed something up along the way, but I had it in the oven for around 35 minutes, and it still wasnt done. Cut back on the ingredients for the mousse and increase the cooking time, and this recipe might be a five star.
Was this review helpful?
[
YES
]
2 users found this review helpful
This was a all around good recipie. The mousse is great (although halving the amount of the...
MORE
MORE
Reviewed on Apr. 18, 2005 by
STOLISPRIT
X
Full Review
STOLISPRIT
Apr. 18, 2005
Easy; great; impressive; I made it with real whipped cream and it was wonderful.
Was this review helpful?
[
YES
]
2 users found this review helpful
Easy; great; impressive; I made it with real whipped cream and it was wonderful.
MORE
MORE
Reviewed on Dec. 31, 2004 by
Judye
X
Full Review
Judye
Dec. 31, 2004
Very tasty and very pretty. When cut, the pie displays several layers - the cream topping, the raspberry preserves formed a second layer after chilling, the cheesecake, and then the crust. Next time, I'll spread the mousse layer more smoothly and garnish with fresh raspberries and mint leaves.
Was this review helpful?
[
YES
]
2 users found this review helpful
Very tasty and very pretty. When cut, the pie displays several layers - the cream topping,...
MORE
MORE
Reviewed on Nov. 28, 2004 by DREAMGIG
X
Full Review
DREAMGIG
Nov. 28, 2004
PLEASE READ THE "CHEESECAKE TIPS" FROM ALLRECIPES!! The tips helped make this cheesecake incredible. I got a TON of compliments. It was very light and creamy!! I used plain rasberry jelly for the mousse and then froze it while I let the cheesecake chill for 24 hours after baking. WOW!! I will have to make this again!! Thanks
Was this review helpful?
[
YES
]
2 users found this review helpful
PLEASE READ THE "CHEESECAKE TIPS" FROM ALLRECIPES!! The tips helped make this cheesecake...
MORE
MORE
Reviewed on Mar. 15, 2004 by ELVERA
X
Full Review
ELVERA
Mar. 15, 2004
Quick & refreshing, yet very easy. I served this at a dinner party & everyone was very impressed. Even my brother-in-law, who doesn't normally like cheesecake, said it was the best he'd ever had & even had seconds. I added a bit of sweetened condenced milk to the mousse part to help it set up better (about 1/3 can). This made a lovely presentation, moderatly sweeter though. I will definatly make this again & again!
Was this review helpful?
[
YES
]
2 users found this review helpful
Quick & refreshing, yet very easy. I served this at a dinner party & everyone was very...
MORE
MORE