Lemon Raspberry Cheesecake
Delight your taste buds with this exquisite Lemon Raspberry Cheesecake, featuring layers of creamy cheesecake, tangy raspberry compote, and a light lemon mousse. Perfect for any occasion, this dessert is sure to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 25 mins
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Additional raspberries and lemon zest for garnish
Instructions
- Combine crushed graham crackers, melted butter, and sugar. Press into the bottom of a pan and chill.
- Blend cream cheese, sugar, and vanilla until smooth. Spread half over the crust and chill.
- Cook raspberries, sugar, and lemon juice to make a compote. Cool and spread over the cream cheese layer.
- Whip heavy cream with lemon zest, juice, and powdered sugar to form a mousse. Spread over the raspberry compote layer.
- Spread the remaining cream cheese mixture over the lemon mousse layer. Refrigerate until set.
- Garnish with whipped cream, fresh raspberries, and lemon zest before serving.
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg