Serves 1
Directions
- 1Press the biscuit crust into the bottom of a square baking pan.
- 2Combine cream cheese, heavy cream, and raspberry puree in a mixing bowl and mix well.
- 3Fold in fresh raspberries.
- 4Pour the raspberry cheesecake mixture over the biscuit crust and spread evenly.
- 5Top with raspberry confit and spread evenly.
- 6Zest a lemon into a saucepan.
- 7Add lemon juice, eggs, and sugar to the saucepan and whisk over heat until thickened to make a lemon curd.
- 8Combine the lemon curd with whipped cream to make the lemon mousse.
- 9Pour the lemon mousse over the raspberry confit layer and spread evenly.
- 10Pour raspberry glaze over the lemon mousse layer and spread evenly.
- 11Pipe dollops of light lemon mousse on top of the raspberry glaze.
- 12Garnish with fresh raspberries and lemon zest.
Ingredients
- biscuit crust
- cream cheese
- heavy cream
- raspberry puree
- fresh raspberries
- lemon zest
- lemon juice
- eggs
- sugar
- raspberry confit
- raspberry glaze
Equipment
baking panspatulamixing bowlwhisksaucepanmicroplane zesterpiping bag
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert