Raspberry Mousse Cheesecake
Raspberry Mousse Cheesecake is an easy to make baked cheesecake that will melt in your mouth. Absolutely worth the time to make this one. Delicious served with whipped cream.
185g plain sweet chocolate biscuits (i.e. choc ripple)
90g butter, melted
500g cream cheese, softened
1/2 cup caster sugar
1/2 tsp vanilla extract
1 and 1/2 tsp gelatine
1 and 1/2 tblsp cold water
1/2 cup raspberry jam or preserves
2 tblsp sugar
1 cup whipping cream
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix well to combine. Press mixture into the base of a 23cm springform cake tin. Refrigerate.
Preheat oven to 160 degrees celsius.
Using an electric mixer, beat cream cheese, caster sugar and vanilla on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Pour mixture over biscuit base. Stand cake tin on a baking tray and bake for 25 minutes. Turn oven off and allow to cool in oven with the door slightly ajar for 1 hour. Remove from oven and stand cheesecake in tin on a wire rack to cool to room temperature.
Sprinkle gelatine over cold water and let it stand for 1 minute. Microwave on high for 30 seconds then whisk with a fork until gelatine has dissolved. (might need another short burst in microwave). Alternatively sprinkle gelatine over 2 1/2 tblsp boiling water and whisk with a fork until gelatine has dissolved. Allow it to cool slightly.
Combine gelatine with jam and chill for 10 minutes. Meanwhile, whip cream until soft peaks form. Add sugar and continue beating until stiff peaks form. Measure out 1 and 1/2 cups cream for the mousse and set aside. Refrigerate remainder of cream for serving. Gently fold jam mixture into whipped cream. Spread mousse over the top of completely cooled cheesecake, mounding slightly in the centre. Chill for a minimum of four hours. Serve with reserved whipped cream.
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