Olive Garden Raspberry Mousse Cheesecake
Indulge in the decadence of this Olive Garden Raspberry Mousse Cheesecake, a luxurious dessert that combines rich, creamy textures with a bright burst of fruity flavor. This recipe starts with a buttery graham cracker crust, topped with a velvety cheesecake layer that's perfectly balanced with tangy sour cream and aromatic vanilla extract. The show-stopping raspberry mousse provides a light, airy finish, made with sweet raspberry preserves and pillowy whipped cream. A garnish of fresh raspberries and whipped cream adds a touch of elegance, making it the perfect centerpiece for any celebration or special occasion. With its silky-smooth layers and a hint of tartness, this homemade cheesecake embodies indulgent comfort, reminiscent of your favorite Olive Garden treat. Perfect for entertaining or simply treating yourself, this dessert is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 0.5 cups (melted) Unsalted butter
- 0.25 cups Granulated sugar
- 24 oz (3 packages, softened) Cream cheese
- 1 cups Granulated sugar
- 0.5 cups Sour cream
- 2 tsp Vanilla extract
- 3 large Eggs
- 0.5 cups (seedless) Raspberry preserves
- 1 cups Heavy cream
- 2 tbsp Powdered sugar
- 1 envelope (about 2 1/4 tsp) Gelatin
- 0.25 cups Cold water
- 1 cups (for garnish, optional) Fresh raspberries
- 1 cups (for garnish, optional) Whipped cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of granulated sugar. Press the mixture firmly into the bottom of the springform pan to create an even crust.
Bake the crust for 10 minutes, then set aside to cool while preparing the cheesecake filling.
Using a stand mixer or hand mixer, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until combined.
Mix in the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This creates a water bath to prevent cracking.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and let the cheesecake cool in the water bath for 1 hour. Then remove it from the water bath and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
To make the raspberry mousse topping, start by sprinkling the gelatin over 1/4 cup of cold water in a small bowl. Let it sit for 5 minutes to bloom.
Gently heat the raspberry preserves in a small saucepan over low heat until just warm. Stir in the bloomed gelatin until dissolved. Remove from heat and let it cool to room temperature.
Whip the heavy cream and powdered sugar together in a chilled bowl until soft peaks form.
Fold the cooled raspberry mixture into the whipped cream until smooth and well combined.
Spread the raspberry mousse evenly over the chilled cheesecake. Refrigerate the cheesecake for an additional hour to allow the mousse to set.
Carefully remove the sides of the springform pan before serving. Garnish with fresh raspberries and whipped cream if desired. Slice and enjoy your Olive Garden-inspired Raspberry Mousse Cheesecake!
Nutrition Facts
Calories |
4689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.5 g | 372% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 487.6 g | 177% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 421.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 456 mg | 35% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
