Raspberry Lemon Cheesecake (Ready-to-Print Version)
Creamy raspberry cheesecake with lemon mousse and raspberry glaze offering a sweet-tart flavor harmony.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups (150 g) buttery biscuit crumbs
02 -
6 tbsp (85 g) unsalted butter, melted
→ Raspberry Puree
03 -
14 oz (400 g) frozen raspberries
04 -
3 1/2 tbsp (46 g) granulated sugar
→ Cheesecake Filling
05 -
8 oz (225 g) cream cheese, softened
06 -
1/2 cup (120 ml) heavy cream
07 -
1/3 cup (67 g) granulated sugar
08 -
1 large egg
09 -
1 tsp vanilla extract
→ Lemon Mousse
10 -
1/2 cup (120 ml) heavy cream
11 -
2 tbsp (25 g) granulated sugar
12 -
2 tbsp fresh lemon juice
13 -
1 tsp lemon zest
14 -
1 tsp gelatin powder
15 -
2 tbsp cold water
→ Raspberry Glaze
16 -
1/3 cup (85 g) raspberry confit or jam
# Step-by-Step Guide:
01 -
Combine biscuit crumbs with melted butter until evenly moistened. Press the mixture firmly into the base of a 5.7-inch (14.5 cm) square ring mold. Chill in the refrigerator while preparing the filling.
02 -
In a saucepan, combine frozen raspberries and sugar. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Strain through a fine sieve to remove seeds. Set aside to cool.
03 -
In a bowl, beat softened cream cheese until smooth. Gradually add sugar and continue beating. Add egg and vanilla extract, mixing until fully incorporated. Gently fold in heavy cream and raspberry puree until evenly combined.
04 -
Pour the cheesecake filling over the chilled crust. Bake in a preheated oven at 150°C (300°F) for 35 minutes or until the center is just set. Remove and allow to cool to room temperature, then refrigerate for at least 4 hours.
05 -
Sprinkle gelatin over cold water and let bloom for 5 minutes. Whip heavy cream and sugar to soft peaks. Warm lemon juice gently and dissolve bloomed gelatin into it. Fold gelatin mixture and lemon zest into whipped cream until smooth.
06 -
Spread lemon mousse evenly over the chilled cheesecake. Refrigerate for 2 hours to set.
07 -
Warm raspberry confit slightly to loosen, then drizzle over the lemon mousse layer. Serve chilled and enjoy.
# Handy Tips:
01 -
Use a fine sieve to strain raspberry puree for a smooth texture free of seeds.
02 -
Ensure gelatin is fully dissolved to prevent lumps in the lemon mousse.