Raspberry Mousse Cheesecake

Raspberry Mousse Cheesecake

31 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Dean Lawson
Recipe by  Dean Lawson

“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

Adjust Servings

Original recipe yields 1 - 9 inch deep-dish pie

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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.

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Reviews (31)

Rate This Recipe
AVERYSMYLOVE
16

AVERYSMYLOVE

This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made a raspberry chocolate cheesecake--YUM!

BAKERP
11

BAKERP

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!

YOUNGWONTON
9

YOUNGWONTON

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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