Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake is a delightful and refreshing dessert that’s perfect for any occasion. With layers of creamy cheesecake, tangy raspberry compote, and light lemon mousse, this cheesecake is sure to impress your guests.

Why Make This Recipe

This Lemon Raspberry Cheesecake is not only delicious but also easy to make! With its combination of sweet and tangy flavors and creamy texture, it’s the perfect dessert for spring and summer gatherings. Plus, it can be made ahead of time, making it great for entertaining.

How to Make Lemon Raspberry Cheesecake

Ingredients:

the Crust:

• 1 ½ cups crushed graham crackers
• ⅓ cup melted butter
• ¼ cup sugar

Cream Cheese Layer:

• 2 cups cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Raspberry Compote Layer:

• 2 cups fresh raspberries
• ½ cup granulated sugar
• 2 tablespoons lemon juice

Lemon Mousse Layer:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• Zest of 1 lemon
• 1 tablespoon lemon juice

Garnish:

• Additional raspberries
• Lemon zest

Instructions:

1. Prepare the Crust:
   • In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the ingredients are well blended and the mixture is moist.
   • Press the mixture into the bottom of a 9-inch springform pan, forming a firm, even layer. Place in the refrigerator to chill while you prepare the other layers.
2. Make the Cream Cheese Layer:
   • In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Spread this mixture over the chilled crust and smooth the top with a spatula. Return to the refrigerator.
3. Cook the Raspberry Compote:
   • Combine the raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens, about 10-15 minutes. Let it cool slightly, then pour over the cream cheese layer. Return to the refrigerator to chill.
4. Prepare the Lemon Mousse:
   • In a mixing bowl, whip the heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form. Carefully spread this mousse over the raspberry layer.
5. Chill:
   • Refrigerate the cheesecake for at least 4 hours, or overnight, which allows the layers to set and flavors to meld.
6. Garnish and Serve:
   • Just before serving, decorate the top with additional fresh raspberries and sprinkle with lemon zest for added color and flavor.
   • Carefully remove the cheesecake from the springform pan by running a knife along the edge and opening the clasp.

How to Serve Lemon Raspberry Cheesecake

Serve this delicious cheesecake chilled, garnished with fresh raspberries and lemon zest. It’s the perfect dessert for any occasion.

How to Store Lemon Raspberry Cheesecake

Store any leftovers in the refrigerator, covered, for up to 3 days. The cheesecake will firm up as it chills, making it even more delicious.

Tips to Make Lemon Raspberry Cheesecake

• Make sure the cream cheese is softened before mixing to ensure a smooth and creamy texture.
• For a smoother raspberry layer, you can strain the compote through a fine-mesh sieve to remove the seeds before pouring it over the cream cheese layer.
• Garnish the cheesecake with fresh mint leaves for an extra pop of color and flavor.

FAQs

1. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries instead of fresh for the raspberry compote. Just make sure to thaw them before cooking.

2. Can I use a different type of fruit for the compote? Yes, you can use other berries such as strawberries or blueberries for the compote if you prefer.

3. Can I use store-bought lemon curd instead of making the lemon mousse? Yes, you can use store-bought lemon curd instead of making the lemon mousse if you’re short on time. Simply spread it over the raspberry layer before chilling the cheesecake.