Raspberry Cheesecake Mousse

Anyway it ended up not having enough flavor for me (even after simmering and reducing the strawberries and therefor concentrating the strawberry flavor) so I ended up having to add a strawberry sauce to the top of them. They were good, just not as good as I knew raspberry would be plus they took more effort. 
Raspberry Cheesecake Mousse

  1. 15 oz (3.5 cups) fresh raspberries
  2. 2 tsp gelatin powder
  3. 3 Tbsp (45ml) cold water
  4. 1 1/2 cups (355ml) heavy cream
  5. 12 oz (340g) cream cheese, softened
  6. 2 1/4 cups (260g) powdered sugar, divided
  7. 1 tsp vanilla extract
  8. Red food coloring, optional
  1. 1 cup (120g) graham cracker crumbs (8 full sheets)
  2. 2 Tbsp (26g) granulated sugar
  3. 1/4 cup (56g) unsalted butter, melted
Topping (optional)
  1. 3/4 cup (175ml) heavy cream
  2. 2 Tbsp (26g) granulated sugar
  3. 10 - 20 fresh raspberries
  4. Mint leaves
  • For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
  • Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. 
  • Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).