Lemon Raspberry Cream Cheesecake

This copycat version of The Cheesecake Factory’s lemon raspberry cream cheesecake brings the same rich and layered indulgence right into your home kitchen. With a tender vanilla sponge base, a vibrant raspberry layer, and the perfect blend of lemon cheesecake and mousse, each bite is a celebration of bold fruity and creamy flavors. This cheesecake requires patience and care, but the stunning result and delightful texture make it a special project worth every minute.

I started making this after a friend raved about it, and it quickly became my go-to for special occasions. Friends and family always ask for seconds even when they’re already full.

Ingredients

• Fresh or frozen raspberries: the heart of the sauce, use ripe berries for bright flavor
• Granulated sugar: balances the tartness of the raspberries
• Fresh lemon juice: adds brightness and depth
• Cornstarch: thickens the sauce to a perfect consistency
• Cooking spray: ensures easy release of cake from pan
• Granulated sugar: provides sweetness and helps with the cake’s texture
• Unsalted butter, softened: use good quality butter for richer flavor
• Egg: binds and adds moisture
• Pure vanilla extract: essential aromatic that brings warmth
• All-purpose flour: choose fresh, high-quality for the best crumb
• Baking powder: for lightness and rise
• Kosher salt: sharpens flavor
• Whole milk: adds moisture and tenderness
• Cream cheese, softened: the creamy base, go for full fat for richness
• Granulated sugar: sweetens and helps texture
• Eggs: key for structure and smoothness
• Sour cream: adds tang and silkiness
• Lemon zest and juice: important for that fresh lemon pop
• Kosher salt: brightness enhancer
• Ladyfingers: soak up the tangy raspberry sauce and keep layers distinct
• White chocolate chips: sweetens and adds a velvety texture
• Heavy cream: whipped to create mousse and garnish, heavy cream with high fat content works best
• Fresh lemon juice: provides essential citrus flavor here that cuts through the richness

Step-by-Step Instructions

Simmer the Raspberry Sauce:

In a medium pot set over medium heat, combine the raspberries, sugar, lemon juice, and cornstarch. Bring everything to a boil while stirring frequently. Cook for about 6 to 8 minutes until the raspberries break down fully. Keep stirring and cook for another 8 to 10 minutes until the sauce thickens nicely. Then push the sauce through a fine-mesh sieve into a bowl to remove seeds, pressing down firmly. Discard solids and allow the sauce to cool completely.

Prepare the Vanilla Cake:

Preheat the oven to 350 degrees and place a rack in the center. Grease a 9-inch springform pan with cooking spray. In a large bowl, beat the softened butter and sugar together using a hand mixer until the mixture becomes light and fluffy. Add in the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture slowly, beating on low until just a few dry spots remain. Pour in the milk and continue beating just until combined. Pour the batter into the prepared pan and smooth the surface. Bake for 12 to 15 minutes until a toothpick or tester inserted into the center comes out with just a few moist crumbs attached.

Make the Cheesecake Layer:

Lower the oven temperature to 325 degrees and arrange racks on the upper and lower thirds. Bring a pot or kettle of water to a boil for the water bath. In a large bowl, beat together softened cream cheese and sugar on medium-high speed until smooth. Add the eggs one at a time, beating after each addition to fully incorporate. Beat in sour cream, lemon zest, lemon juice, and salt until smooth.

Assemble Layers:

Spread about a quarter cup of raspberry sauce evenly over the cooled vanilla cake layer. Dip each ladyfinger fully into the remaining raspberry sauce and arrange them tightly on top of the cake, breaking any to fill gaps. Save any leftover raspberry sauce for serving later. Pour the cheesecake batter evenly over the ladyfingers and smooth with a spatula.

Bake the Cheesecake:

Place a deep baking dish filled with hot water on the lower oven rack to create a moist baking environment. Set the cheesecake on the upper rack and bake until slightly jiggly in the center, about 35 to 40 minutes. Turn off the oven and prop open the door slightly, then let the cheesecake cool inside for 20 minutes. Remove it and cool it to room temperature before refrigerating for at least 4 hours or overnight.

Prepare Lemon Mousse and Whip Cream:

In a small saucepan over medium-low heat, melt white chocolate chips with a quarter cup of heavy cream while stirring constantly for 2 to 3 minutes. Let the mixture cool completely. In a large bowl, beat lemon juice and half a cup of heavy cream with a hand mixer until stiff peaks form. Fold half of the cooled chocolate mixture gently into the whipped mixture, then fold in the rest. Spread this mousse layer evenly over the chilled cheesecake and refrigerate for at least one hour or overnight.

Finish with Whipped Cream and Serve:

Whip the remaining cup of heavy cream until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative borders around the cheesecake. Remove the springform pan sides carefully. Slice the cheesecake and drizzle with the reserved raspberry sauce for an elegant finish.

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Storage Tips

Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container to prevent it from absorbing other fridge odors. Because of the mousse and soft ladyfinger layers, the texture softens after a few days, so enjoy it fresh. You can freeze slices wrapped in plastic and foil for up to one month but thaw them slowly in the fridge to maintain their shape.

Ingredient Substitutions

If you cannot find ladyfingers, sponge cake fingers or even thin slices of pound cake can substitute well when soaked in raspberry sauce. Cream cheese can be swapped for Neufchâtel cheese for a lighter version but expect that richness will be different. White chocolate chips may be replaced with white chocolate bars chopped finely—just melt carefully over low heat.

Serving Suggestions

This cheesecake is lovely served chilled with extra fresh raspberries and a cup of strong black coffee or Earl Grey tea to contrast the sweetness. It also pairs well with a light lemon sorbet if you want a refreshing palate cleanser alongside. For festive occasions, garnish with fresh mint leaves or edible flowers for a beautiful presentation.

Pro Tips

• Always strain your raspberry sauce to avoid seeds disrupting the smooth layers
• To avoid cracks, do not overbake the cheesecake, it should remain slightly jiggly in the center when removed from the oven
• Use a water bath during baking to help the cheesecake cook evenly and prevent cracking

Common Recipe Questions

→ What makes the ladyfingers layer special?

The ladyfingers are dipped in tangy raspberry sauce, adding moisture and a tart contrast that enhances the creamy lemon filling above.

→ How can I avoid cracks on the surface?

Cracks may naturally appear due to the delicate layers, especially the ladyfingers. Covering with mousse conceals any imperfections without affecting taste.

→ What is the base of the dessert?

A simple vanilla sponge cake forms the base, providing a light, soft foundation that complements the creamy layers above.

→ How long should this chilled dessert be refrigerated?

It’s best chilled at least 4 hours or overnight to allow flavors to meld and mousse to set properly.

→ Can the raspberry sauce be prepared in advance?

Yes, the raspberry sauce can be made up to three days ahead and stored refrigerated, ready to soak the ladyfingers or drizzle on top.

→ What texture can be expected from the lemon mousse?

The lemon mousse is light and airy, with a smooth finish enhanced by white chocolate that adds subtle sweetness and richness.