Lemon Raspberry Cream Cheesecake Recipe
Raspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. (1040 cal)
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Ingredients
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Raspberry-Vanilla Cake
Lemon Cheesecake
Raspberry Ladyfingers
Lemon Mousse
Assembly & Garnish
Method
Raspberry-Vanilla Cake
- 1
Prep and puree
Preheat the oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch round cake pan (or a 9-inch springform pan if you prefer baking the cake that will stay in the cheesecake). In a blender or food processor, blitz 1 cup raspberries until smooth, then strain through a fine mesh to remove seeds if desired; reserve 1/2 cup of this puree for the raspberry sauce used later.
- 2
Make batter
Whisk together 1.5 cups flour, 1 cup granulated sugar, 1.5 tsp baking powder and 0.5 tsp salt in a bowl. In a separate bowl, whisk 3 eggs, 6 tbs melted butter, 1/2 cup milk and 2 tsp vanilla until combined. Fold wet into dry just until no streaks remain. Fold in 1 cup raspberry puree gently to create a marbled raspberry-vanilla batter (do not overmix).
- 3
Bake
Pour batter into prepared pan, smooth the top and bake 20–25 minutes at 350°F (175°C), or until a toothpick in the center comes out with a few moist crumbs. Cool in pan 10 minutes, then transfer to a rack to cool completely. If using a springform for final assembly, keep the cake in the springform and cool; otherwise trim to fit a 9-inch springform for assembly.
- 4
Finish
When cool, dust lightly with 2 tbs powdered sugar if desired. Reserve the cake layer for assembly.
Lemon Cheesecake
- 5
Prep
Reduce oven to 325°F (160°C). If you plan to bake the cheesecake in a water bath, wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil. Place the cooled raspberry-vanilla cake layer into the bottom of the 9-inch springform (this will be the base). If the cake is taller than the pan edge, trim to fit so the cheesecake batter will sit evenly.
- 6
Cheesecake batter
In a large bowl, beat 3 cups softened cream cheese with 0.75 cups granulated sugar until smooth and free of lumps (1–2 minutes). Scrape down the bowl. Add 3 eggs one at a time, mixing on low speed and scraping after each addition. Mix in 0.5 cups sour cream, 0.5 cups heavy cream, 2 tbs cornstarch, 2 tbs lemon zest, 0.25 cups fresh lemon juice, 1 tsp vanilla and 0.25 tsp salt until fully incorporated and smooth. Do not overmix once eggs are added.
- 7
Bake the cheesecake
Pour the cheesecake batter gently over the cooled cake layer in the springform. Tap the pan gently to remove large air bubbles. Place the foil-wrapped pan into a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the side of the springform (water bath). Bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still jiggles slightly when shaken. Turn off the oven and crack the door open; let the cheesecake rest in the oven for 30 minutes to reduce cracking.
- 8
Cool and chill
Remove the cheesecake from the water bath, unwrap foil, and cool to room temperature on a rack. Chill in the refrigerator at least 4 hours, preferably overnight, until fully set. (Total chilling time is included in the estimated time.)
Raspberry Ladyfingers
- 9
Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment and have a pastry bag with a plain round tip ready. Warm 1/2 cup raspberry jam or reserved strained puree slightly to brush the ladyfingers after baking.
- 10
Make batter
In a bowl, whisk the 3 egg yolks with 0.25 cups granulated sugar and 1 tsp vanilla until the mixture is pale and slightly thickened. In a separate clean bowl, beat the 3 egg whites until foamy, then gradually add the other 0.25 cups granulated sugar and continue to beat until glossy stiff peaks form. Fold the yolk mixture gently into the egg whites, then sift and fold in 0.5 cups flour and 1 tbs cornstarch carefully so you keep as much volume as possible.
- 11
Pipe and bake
Transfer batter to the pastry bag and pipe 3-inch ladyfinger shapes onto the parchment, spacing them an inch apart. Dust lightly with 2 tbs powdered sugar. Bake 8–10 minutes until lightly golden and set. Allow to cool on the tray for a few minutes, then transfer to a rack.
- 12
Brush with raspberry
Using a pastry brush, gently brush the tops of the warm ladyfingers with the warmed 0.5 cups raspberry jam/puree so they absorb a hint of raspberry flavor. Let cool completely. These will be arranged around the cheesecake edge during assembly.
Lemon Mousse
- 13
Make lemon curd
In a small heatproof bowl, whisk together 3 egg yolks and 0.5 cups granulated sugar until pale. Whisk in 0.25 cups fresh lemon juice and 1 tbs lemon zest. Set the bowl over a saucepan of simmering water (double-boiler) and cook, stirring constantly, until the mixture thickens to a curd consistency and registers about 170–175°F (~77–80°C) or coats the back of a spoon (about 6–8 minutes). Remove from heat and whisk in 2 tbs cold unsalted butter until smooth. Strain the curd through a fine mesh into a bowl to remove any cooked bits. Cover surface with plastic wrap and chill until cool (30–45 minutes).
- 14
Whip cream
While the curd cools, whip 1.5 cups heavy cream with 0.25 cups powdered sugar to medium-soft peaks. Taste and add a little more powdered sugar if you prefer sweeter mousse.
- 15
Assembly & Garnish
- 16
Prepare cake for final plating
If you baked the cake separately and used a regular springform, transfer the cake layer into the springform and pour the chilled cheesecake batter as described in the cheesecake steps. If everything is already assembled and chilled, remove the cheesecake from the refrigerator 10–15 minutes before finishing so the top isn't rock-hard.
- 17
Arrange ladyfingers
If desired, lightly brush the inside edge of the springform with a thin layer of leftover raspberry jam. Stand the cooled raspberry-brushed ladyfingers around the inside perimeter of the cheesecake so their sugared sides face out. Use overlap if needed to form a neat ring. If your cheesecake is already chilled, gently press the ladyfingers into the top edge so they adhere to the chilled cream cheese surface (use a little jam as glue if necessary).
- 18
Pipe mousse and decorate
Transfer the lemon mousse to a piping bag and pipe an even layer or decorative dollops across the top center of the chilled cheesecake, leaving the ladyfinger border visible. Smooth lightly with an offset spatula for a flat finish or create peaks as preferred. Spoon or pipe small amounts of reserved lemon curd in drops on top of the mousse and swirl gently for ribboned lemon flavor. Warm and strain any reserved raspberry puree (the 0.5 cup saved earlier) and drizzle or spoon small pools of raspberry sauce across the top and between mousse dollops for contrast.
- 19
Finish and chill briefly
Scatter 1 cup fresh raspberries on top and around the mousse, sprinkle 1 tbs lemon zest over the top, and tuck 8 mint leaves for color. Chill the assembled cake 30–60 minutes to let the mousse set and flavors marry. Remove springform sides just before serving and slice with a hot, clean knife for neat slices.
- 20
Serve
Serve chilled. Store any leftovers covered in the refrigerator up to 3 days.
