Description

This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

Ingredients

For the crust:

1 1/2 cups crushed graham crackers

1/3 cup melted butter

1/4 cup sugar

For the cream cheese layer:

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

For the raspberry compote layer:

2 cups fresh raspberries

1/2 cup granulated sugar

2 tablespoons lemon juice

For the lemon mousse layer:

1 cup heavy whipping cream

1/4 cup powdered sugar

Zest of 1 lemon

1 tablespoon lemon juice

For garnish

Additional raspberries

Lemon zest

Instructions

Combine crushed graham crackers, melted butter, and sugar; press into the bottom of a pan. Chill.

Blend cream cheese, sugar, and vanilla until smooth; spread half over the crust. Chill.

Cook raspberries, sugar, and lemon juice to make a compote; cool and spread over cream cheese layer.

Whip heavy cream with lemon zest, juice, and powdered sugar to form a mousse; spread over compote.

Finish with the remaining cream cheese blend. Refrigerate until set.

Garnish with whipped cream, fresh raspberries, and lemon zest.