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Raspberry Lemon Cheesecake

Decadent Raspberry Lemon Cheesecake Perfect for Any Celebration

Experience a delightful contrast of creamy cheesecake and zesty lemon in this Raspberry Lemon Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 75 g Butter Melted and combined with biscuit crumbs
  • 150 g Biscuit Crumbs Digestive or graham crackers
For the Cheesecake Filling
  • 500 g Cream Cheese Room temperature
  • 250 g Frozen Raspberries Fresh raspberries can enhance flavor
  • 120 g Sugar Adjust to taste
  • 3 large Eggs Room temperature
  • 2 tbsp Lemon Juice Freshly squeezed
  • 1 tbsp Lemon Zest Freshly grated
  • 1 tbsp Gelatin Dissolved in water
For the Lemon Mousse
  • 300 ml Heavy Cream Whipped
  • 1 tbsp Lemon Juice Freshly squeezed
  • 1 tbsp Lemon Zest Freshly grated
For the Raspberry Glaze
  • 100 g Raspberry Puree Can include extra sugar
  • 1 tbsp Cornstarch Mixed with water

Equipment

  • blender
  • mixing bowl
  • spatula
  • Measuring cups
  • oven
  • baking pan
  • Fine-Mesh Sieve
  • whisk
  • Refrigerator

Method
 

Prepare the Crust
  1. Preheat your oven to 180°C (350°F). Crush biscuits until fine crumbs, mix with melted butter, and press into a baking mold. Bake for 10-12 minutes until golden brown, then cool.
Make the Raspberry Puree
  1. Blend frozen raspberries with sugar until smooth. Strain through a sieve to separate seeds and set aside.
Mix the Cheesecake Filling
  1. Beat cream cheese until smooth, gradually add sugar, then eggs one at a time. Mix in raspberry puree and lemon juice and zest.
Bake the Cheesecake
  1. Pour filling over the cooled crust. Bake for 45-50 minutes until edges are set. Cool in the oven slightly ajar, then refrigerate for at least 4 hours.
Prepare the Lemon Mousse
  1. Whip heavy cream until soft peaks form. Mix dissolved gelatin with lemon juice and zest, then fold into the whipped cream.
Assemble the Cheesecake
  1. Pour lemon mousse over the chilled cheesecake. Spread evenly and refrigerate for another 2-3 hours.
Top with Raspberry Glaze
  1. Reheat raspberry puree with cornstarch mix until thickened. Cool slightly and pour over the lemon mousse. Chill for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid cracking by baking in a water bath. Store cheesecake covered in the fridge for up to 3 days.

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