Raspberry Mousse Cheesecake Recipe - Allrecipes.com
Raspberry Mousse Cheesecake Recipe
  • READY IN 40 mins

Raspberry Mousse Cheesecake

Recipe by  

"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!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep-dish pie Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
  3. Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
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.

 

37 Ratings

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!

 
Apr 18, 2005

Easy; great; impressive; I made it with real whipped cream and it was wonderful.

 
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.

 
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!

 
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.

 
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.

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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