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Raspberry Lemon Cheesecake

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The best raspberry lemon cheesecake layered with smooth raspberry cheesecake, bright lemon mousse, and glossy raspberry glaze. A beautiful sweet and tangy dessert perfect for celebrations.

  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: International / European-inspired
  • Diet: Vegetarian

Ingredients

For the Biscuit Crust

1 ½ cups crushed digestive biscuits or graham crackers

1/3 cup melted butter

2 tablespoons sugar

For the Raspberry Cheesecake Filling

16 ounces cream cheese, softened

3/4 cup granulated sugar

2 eggs

1/2 cup raspberry puree

1/2 cup sour cream

1 teaspoon vanilla extract

For the Raspberry Confit

1 cup raspberries

1/4 cup sugar

1 teaspoon lemon juice

For the Lemon Mousse

1/2 cup lemon juice

1 tablespoon lemon zest

1/3 cup sugar

1 teaspoon gelatin powder

2 tablespoons water

1 cup whipped cream

For the Raspberry Glaze

1/2 cup raspberry puree

2 tablespoons sugar

1 teaspoon gelatin

Instructions

Prepare the crust
Mix crushed digestive biscuits with melted butter and sugar until evenly combined. Press the mixture firmly into the bottom of a springform pan. Refrigerate while preparing the filling.

Make the raspberry cheesecake layer
Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in raspberry puree, sour cream, and vanilla extract until the batter becomes smooth.

Bake the cheesecake
Pour the cheesecake batter over the chilled crust. Bake in a preheated oven at 325°F (160°C) for 40–45 minutes until the center is set but slightly soft. Allow the cheesecake to cool completely.

Prepare the raspberry confit
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat. Cook until the berries soften and the mixture thickens slightly. Let it cool, then spread evenly over the cheesecake layer.

Make the lemon mousse
Dissolve gelatin in water and let it bloom for a few minutes. Warm lemon juice, lemon zest, and sugar in a saucepan, then stir in the gelatin until fully dissolved. Allow the mixture to cool slightly, then gently fold in whipped cream. Spread the mousse over the raspberry confit layer and chill until set.

Prepare the raspberry glaze
Heat raspberry puree with sugar and dissolved gelatin until smooth. Let it cool slightly but remain pourable, then gently pour over the lemon mousse layer.

Chill and serve
Refrigerate the cheesecake for several hours until all layers are fully set. Slice with a warm knife and serve chilled.

Notes

Strain raspberry puree if you prefer a smoother texture without seeds.

Avoid overbaking the cheesecake to prevent cracks.

For clean slices, dip a knife in warm water and wipe it between cuts.

This cheesecake tastes even better when made one day ahead.

Find it online: https://allcookedup.com/raspberry-lemon-cheesecake/