This Lemon Raspberry Cheesecake recipe layers vibrant raspberry compote, rich cream cheese, and a light lemon mousse over a sweet graham cracker crust. It’s a delightful dessert that’s perfect for spring and summer gatherings. Here’s how to make it:
Ingredients:
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/4 cup sugar
For the Cream Cheese Layer:
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Raspberry Compote Layer:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
For the Lemon Mousse Layer:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
For Garnish:
- Additional raspberries
- Lemon zest
Instructions:
- 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.
- 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.
- 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.
- 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.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight, which allows the layers to set and flavors to meld.
- 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.
Tips:
- Berry Variations: While raspberries are used here, feel free to substitute with other berries like strawberries or blueberries for a different twist.
- Serving Tip: For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
- Make Ahead: This cheesecake is a great make-ahead dessert as it needs time to set in the fridge, making it perfect for entertaining.
Conclusion:
This Lemon Raspberry Cheesecake is a beautiful and delicious dessert that combines tangy, sweet, and creamy layers to create a perfect treat for any occasion. Enjoy the delightful contrast of flavors and textures in this luxurious cheesecake!