Exquisite Lemon Raspberry Layered Cheesecake: A Symphony of Citrus and Berry

This Lemon Raspberry Layered Cheesecake is a sumptuous dessert that marries the zesty freshness of lemon with the sweet tartness of raspberries. Beginning with a moist lemon sponge cake base, followed by a creamy no-bake cheesecake mousse, and crowned with a homemade raspberry compote and a swirl of whipped cream, this cheesecake is a perfect balance of flavors and textures. Each component adds its own unique touch, making this dessert not only visually stunning but also a delight to the palate.

Why You’ll Love This:

This layered cheesecake offers a refreshing twist on traditional cheesecake recipes by incorporating a lemon sponge cake layer that brings a light, airy texture. The no-bake cheesecake mousse adds a silky smoothness that perfectly complements the vibrant raspberry compote. This dessert is ideal for those who enjoy a sophisticated blend of flavors in a beautifully layered presentation.

Perfect Occasion:

Perfect for celebrations, special occasions, or as an elegant finale to a gourmet meal, this Lemon Raspberry Layered Cheesecake shines at dinner parties, holiday gatherings, or anytime you want to impress your guests with a spectacular dessert. Its refreshing flavors also make it a great choice for spring and summer events.

Decoration Tips:

Garnish the top of the cheesecake with additional fresh raspberries and lemon zest to highlight the fresh ingredients used in the recipe. A few mint leaves can add a pop of color and a fresh scent. For a more dramatic presentation, drizzle some raspberry sauce around the plate when serving.

Ingredients:

• Raspberry Compote:
  • 175g raspberries, fresh or frozen
  • 35g granulated sugar
  • 3-4 teaspoons lemon juice and zest
  • 6g cornstarch mixed with 1 tablespoon water
• Lemon Sponge Cake:
  • 90ml milk (any type)
  • 6ml lemon juice
  • 30g plain yogurt
  • 100g granulated sugar
  • 40ml oil (vegetable or sunflower)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 110g all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
• Cheesecake Mousse:
  • 225g cream cheese, softened
  • 100g powdered sugar
  • 1 teaspoon vanilla extract
  • 240ml whipped cream, plus 30g powdered sugar

Instructions:

1. Prepare Raspberry Compote:
   • In a saucepan, combine raspberries, sugar, and cornstarch mixture. Simmer on low heat, mashing raspberries until thickened. Remove from heat, stir in lemon juice and zest, and chill for 2-3 hours.
2. Bake Lemon Sponge Cake:
   • Preheat oven to 350°F (177°C). Grease and line an 8-inch cake pan.
   • Mix milk, lemon juice, and yogurt; let sit for 5 minutes. Add oil, sugar, lemon zest, and vanilla, mixing well.
   • Sift together flour, baking powder, baking soda, and salt. Combine with wet ingredients and pour into the pan. Bake for 20-25 minutes. Let cool.
3. Prepare Cheesecake Mousse:
   • Beat cream cheese and powdered sugar until smooth. Fold in whipped cream.
   • Pour mousse over cooled cake base in the pan. Refrigerate for 12 hours, then freeze for 1 hour.
4. Assemble and Decorate:
   • Remove from springform pan, top with whipped cream, and add chilled raspberry compote in the center.

This Lemon Raspberry Layered Cheesecake is a refreshing and visually appealing dessert that’s perfect for sharing with friends and family. Enjoy its delightful combination of citrus and berry flavors!