This Raspberry Mousse Cheesecake is a dream dessert for berry lovers. The rich and creamy cheesecake is complemented by a light, airy raspberry mousse that adds a burst of fresh berry flavor. The smooth and velvety cheesecake filling is perfectly balanced with the tangy sweetness of the raspberry topping, creating a decadent yet refreshing dessert.
- Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 1 tablespoon all-purpose flour
For the raspberry mousse topping:
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 1 tablespoon cold water
- 1/2 cup heavy cream, whipped
Directions:
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool completely.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, sour cream, eggs, and flour, and continue to beat until well combined.
- Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
- After 1 hour, remove the cheesecake from the oven and cool to room temperature. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Prepare the raspberry mousse topping: In a small saucepan, heat the raspberries, powdered sugar, and lemon juice over medium heat. Mash the raspberries with a fork or potato masher as they cook. Bring the mixture to a simmer and cook for 4-5 minutes until it thickens slightly.
- In a small bowl, dissolve the gelatin in cold water and let it bloom for about 5 minutes. Add the bloomed gelatin to the warm raspberry mixture and stir to combine. Remove from heat and let the raspberry mixture cool to room temperature.
- Once cooled, gently fold the whipped cream into the raspberry mixture, creating a light and airy mousse.
- Carefully spread the raspberry mousse over the chilled cheesecake, smoothing it out with a spatula.
- Return the cheesecake to the refrigerator and chill for an additional 2-3 hours, or until the mousse is set. Before serving, garnish with fresh raspberries or mint leaves if desired.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Chill Time: 6-8 hours
Total Time: 7 hours 25 minutes (including chill time)
Kcal: 450 kcal | Servings: 12 slices
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