Lemon Raspberry Cream Cheesecake (Printer-Friendly Version)
A luscious blend of tangy raspberry, zesty lemon cream, and vanilla sponge with a white chocolate mousse finish.
# Required Ingredients:
→ Raspberry Sauce
01 -
510 g fresh or frozen raspberries
02 -
50 g granulated sugar
03 -
15 ml fresh lemon juice
04 -
8 g cornstarch (approximately 2 tsp)
→ Vanilla Cake
05 -
Cooking spray
06 -
100 g granulated sugar
07 -
85 g unsalted butter, softened
08 -
1 large egg
09 -
5 ml pure vanilla extract (1 tsp)
10 -
80 g all-purpose flour
11 -
2.5 g baking powder (1/2 tsp)
12 -
Pinch of kosher salt
13 -
60 ml whole milk
→ Cheesecake
14 -
680 g cream cheese, softened
15 -
150 g granulated sugar
16 -
3 large eggs
17 -
30 g sour cream (2 tbsp)
18 -
Zest and juice of 1/2 lemon
19 -
Pinch of kosher salt
20 -
12 ladyfingers
→ Lemon Mousse & Whipped Cream
21 -
135 g white chocolate chips
22 -
415 ml heavy cream, divided
23 -
60 ml fresh lemon juice
# Step-by-Step Instructions:
01 -
Combine raspberries, sugar, lemon juice, and cornstarch in a medium pot over medium heat. Bring to a boil while stirring occasionally until raspberries break down, about 6 to 8 minutes. Continue cooking and stirring until sauce thickens, about 8 to 10 minutes more. Strain through a fine mesh sieve, pressing solids, and discard solids. Let cool.
02 -
Preheat oven to 175°C and grease a 23 cm springform pan with cooking spray. Beat sugar and butter in a large bowl until light and fluffy using a handheld mixer. Add egg and vanilla extract, mixing until combined. Add flour, baking powder, and salt, mixing until only a few dry streaks remain. Add milk and beat until combined. Pour batter into pan and smooth top. Bake 12 to 15 minutes or until a tester inserted comes out with moist crumbs.
03 -
Preheat oven to 163°C and place racks in upper and lower thirds. Bring water to a boil for a water bath. Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating after each. Incorporate sour cream, lemon zest and juice, and salt until combined.
04 -
Spread 60 ml raspberry sauce evenly over baked vanilla cake layer. Dip ladyfingers individually into remaining raspberry sauce, coating fully, and arrange on cake layer to cover completely, breaking to fit as needed. Reserve remaining raspberry sauce for serving. Pour cheesecake batter evenly over ladyfingers and smooth the surface.
05 -
Place a deep baking dish on lower oven rack and pour in hot water. Place cheesecake pan on upper rack and bake 35 to 40 minutes until center is slightly jiggly.
06 -
Prop oven door open and turn off oven; let cheesecake cool inside for 20 minutes. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight until well chilled.
07 -
Melt white chocolate chips with 60 ml heavy cream over medium-low heat, stirring constantly until smooth, about 2 to 3 minutes. Cool slightly. Beat lemon juice and 120 ml heavy cream in a large bowl using mixer until stiff peaks form. Fold in half of the chocolate mixture gently, then fold in remaining chocolate mixture until combined.
08 -
Spread mousse evenly over chilled cheesecake and refrigerate for at least 1 hour to set. Beat remaining 240 ml heavy cream until stiff peaks form, transfer to a piping bag fitted with a star tip, and pipe decorations around the cake edges. Remove springform sides and slice. Drizzle with reserved raspberry sauce before serving.
# Handy Cooking Tips:
01 -
Slight cracks on the cheesecake surface are normal due to ladyfingers shifting and will be hidden by the mousse topping.
02 -
Sauce can be prepared up to 3 days in advance and refrigerated in an airtight container.
03 -
Homemade cheesecake is best consumed within 3 to 5 days refrigerated, although texture may decline on later days.